Friday, November 11, 2011

Cranberry Pomegranate Sauce

Hey, blogging world!  I have been way too absent lately and I'm hoping to change that soon.  Work is crazy, my kids are busy, and we're entering "the holidays" which, as awesome as they are, makes my to-do list grow exponentially.  I keep saying I just need to find my groove, but... well, I'm still waiting...

This is a recipe that I made for the first time last Thanksgiving and I've been waiting since then to post it.  I've always just done cranberry sauce from a can, and you have to admit that it's pretty good.  However, I've always wanted to try a fresh version, so I was happy to see that The Pioneer Woman posted a recipe that looked unique, easy, and delicious.

This was just sweet enough without being overpowering.  I loved the healthy addition of pomegranate sauce, and I especially loved the fact that I could make it in the morning and let it chill all day.  Any recipe that can be done in advance scores some serious bonus points from me!

We host a crowd of 20+, so I doubled the recipe below.  You can bet that it will be back on my table this year!

Cranberry Pomegranate Sauce
from The Pioneer Woman

  • 1 bag (about 12 To 16 Oz) Fresh Cranberries
  • 16 ounces, fluid Pomegranate Juice
  • 3/4 cups Sugar, More Or Less To Taste
Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools.
Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.

1 comment:

  1. Yum! I made homemade cranberries last Thanksgiving when I hosted and they sucked. LOL


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