Nov 20, 2017
Cranberry sauce. The ubiquitous Thanksgiving condiment everyone buys—or makes—dutifully every year, though I’ve rarely seen anyone eat more than a gracious spoonful. Me? I love the stuff. But, I love this pomegranate-cranberry sauce even more. Pomegranate has a tartness that’s less sharp than cranberries and using the bog-monsters in their dried form allows them to give up a little more sugar
Ingredients:
2 large pomegranates (seeded)
1 cup dried cranberries
2 oranges (juice)
½ lemon (juice)
½ tsp orange zest
2 cups water
Mix the pomegranate seeds with all other ingredients in a large pot. Bring to a boil and then reduce heat to a simmer until a quarter of the mixture remains. Enjoy!
Happy Thanksgiving!