Wednesday, December 8, 2010

Pomegranate Lemon Cranberry Sauce

This is probably one of the best Cranberry sauces I've made and has been my go to for leftovers this year.

Pomegranate Lemon Cranberry Sauce


3 1/2 Cups Cranberries, rinsed and drained
1 Cup Pomegranate Juice
3/4 Cup Sugar, I like turbinado
1/4 Cup Fresh Lemon Juice
2 Tbs Finely Grated Lemon Peel

Note:  Wash off citrus before zesting or peeling (or putting into drinks for that matter)

1.  Combine ingredients in a large saucepan

Save yourself some cleanup and dishes by grating right into the saucepan.

2.  Stir over medium/medium-high heat until sugar dissolves

3.  Bring mixture to boil then reduce to medium.

4.  Simmer until berries begin to burst, stirring often.

5.  Optional - Simmer until desired consistency.

6.  Transfer to serving/storage dish and chill until needed.

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