I've seen a lot of cranberry sauce recipes that utilize pomegranate sauce lately. I don't know if you've checked the price of pomegranate juice at the grocery store lately, but it ain't cheap. I decided to put my own little twist on this cranberry sauce and I think you'll like it. I don't have any turkey on hand tonight, so I topped off my vanilla ice cream with the cranberries. I'm guessing it would be really good on a bagel or English muffin with some cream cheese... ok, I'm officially excited for breakfast tomorrow.
PomCranberry Sauce
Ingredients
1 bag fresh cranberries
3/4 cup granulated sugar
16 oz Blueberry Pomegranate juice (or any other combo pomegranate juice)
1/2 of an orange rind, grated
Directions
Combine all ingredients in a medium saucepan and turn the heat to medium-low. Simmer for about 20 minutes, stirring occasionally until mixture becomes thick and almost syrupy. Take off the heat and cool in the refrigerator.
*Feel free to experiment with different fruit additives or citrus flavors. They really add some character to the sauce.
This is recipe #2 of a week-long Cranberry series.
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