Are you still needing some help for Thanksgiving? Well, here's a fantastically simple and delicious cranberry sauce. Honestly, I never touched the stuff until the past year or so, but I love the rich, tart sauce combined with savory meats...it really is a perfect match.
My favorite way to eat cranberry sauce is actually not with turkey, I know strange. My favorite way is sandwiched between french toast and a ham steak...seriously, if you have leftover cranberry sauce from Thanksgiving, give this a try, it's AMAZING!
Cranberry Pomegranate Sauce
12 oz Fresh Cranberries
1/2 cup honey
1/2 cup pomegranate juice
Combine the cranberries, honey, and pomegranate juice in a sauce pan and bring the mixture to a simmer over medium heat. Cook, while stirring occasionally, for about 10 minutes or once the cranberries have burst and the mixture thickens into a sauce. You can serve it warm or at room temp. It keeps well in the fridge, so it can definitely be made ahead of time.
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