I have mentioned before, I am a big fan of cranberry sauce. Earlier in the month I posted the cranberry sauce recipe I make every year for Thanksgiving. That would have been my go-to for Thanksgiving this year as well, but then I got an email from the good people at Pom Wonderful offering me a case of their juice to try and play with. I'm a big fan of Pomegranite juice. Heck, I love pomegranites, I just can't get past how difficult they are to eat. I'm not good at swallowing bunches of seeds so eating a fresh pomegranite is a messy, spitty experience. Pom Wonderful takes all the great sweet-tart taste of fresh pomegranites and gets rid of those pesky seeds, leaving you with, really, a wonderful beverage. No false advertising there! The juice is a little pricy, but for drinking, a little goes a long way. You can add a splash to water and it gives it a bright color and good flavor. It's actually a bit strong for drinking straight (for me anyway, but I'm primarily a water drinker!).
Anyway, my juice arrived on Monday, just in time for Thanksgiving application. I thought the juice would lend itself well to cranberry sauce, and I wasn't wrong!! I put together a Cran-Pomegranite sauce with ginger and cinnamon and it was so delicious! The Pomegranite gave it a depth of flavor but blended seamlessly with the cranberries. I would definitely make this again and again!!
Cran-Pomegranite Sauce
1 12 oz bag of fresh cranberries
8 oz Pom Wonderful pomegranite juice
1 cup sugar
1 cinnamon stick
5 slices fresh ginger
Put everything in a medium saucepan and bring to a boil. Lower the heat to medium-low and simmer for 20 minutes, stirring regularly, until all the berries pop and the sauce begins to thicken. Allow to cool to room temperature, then fish out the cinnamon stick and ginger slices. Put in an air tight container and refrigerate overnight to allow it to thicken more and set.
1 comment:
this was a delish sauce!
Post a Comment