Tuesday, November 26, 2013

Cranberry Pomegranate Sauce

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.

This post was shared on 5-Ingredient MondaysSlightly Indulgent TuesdaysGluten Free WednesdaysAllergy Free WednesdaysWaste Not Want Not WednesdaysWhole Food Fridays, and Gluten Free Fridays.

1 comment:

  1. This sounds delicious! :) I found your sweet recipe via 5-Ingredient Monday.