Pomegranate Cranberry Sauce
Serve up some fresh cranberry sauce during your Thanksgiving dinner. The recipe has a little twist to it by using pomegranate seeds with cranberries.
Ingredients
| Fresh cranberries | 12 Ounce , reserve a handful for added texture at the end | |
| Pomegranate | 1 , reserve 1/2 pomegranate for added texture at the end | |
| Sugar | 4 Tablespoon | |
| Brown sugar | 4 Tablespoon | |
| Water | 1/2 Cup (8 tbs) | |
| Orange | 1 , zested and juiced |
Directions
MAKING
1. In a saucepan combine the cranberries, pomegranate seeds, sugar, brown sugar, water, orange rind and orange juice. Stir frequently and cook over medium heat for 15 minutes.
2. Add the reserved cranberries and pomegranate seeds and cook for an additional 2 minutes.
3. Remove and discard the orange rind from the sauce.
SERVING
4. Serve and enjoy. You can serve at room temperature or cold.
TIPS
To remove the seeds from the pomegranate - cut it in half and using a wooden spoon hit the back of the pomegranate forcefully to break and remove the seeds.
Recipe Summary
Nutrition Facts
Serving size
Calories 115Calories from Fat 4
% Daily Value*
Total Fat %
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 1 mg0.04%
Total Carbohydrates 29 g9.7%
Dietary Fiber 3 g12%
Sugars 23 g
Protein %
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
