A few weeks ago I read a recipe on my RRS feed for pomegranate cranberry sauce on the Pioneer Woman Cooks. It sounded amazing, and I wanted to try it out before Thanksgiving to see if it was as good as it sounded. When I got around to trying it a few days later, I was too lazy to look up the recipe, so I just followed the directions on the back of the bag of cranberries, substituting pomegranate juice for water, and adding a little lemon juice. The result was absolutely delicious. Once you try this recipe, you might never buy the stuff in a can again.
All you need is a bag of fresh cranberries, some pomegranate juice, sugar, and a lemon.
I forgot the lemon in the picture because I am like that.
Start by adding the pomegranate juice and sugar to a large pot. Once all the sugar is dissolved, add the cranberries.
Bring it all to a boil,
then reduce the heat and allow it to cook for 10 minutes, stirring occasionally.
Pour the contents into a large bowl, and add the lemon juice. Allow to cool completely to room temperature before refrigerating.
Stir before serving, and enjoy.
Pomegranate Cranberry Sauce
Prep Time: 5 minutes Cook Time: 10 minutes Servings: 8
1 package of fresh cranberries
1 cup of pomegranate juice
¾ cup of white granulated sugar
1 Tbs of lemon juice
Pour pomegranate juice and sugar into a large pot. Heat, and stir until sugar is completely dissolved. Add cranberries, and bring everything to a boil. Allow cranberries to cook for 10 minutes, stirring occasionally. Pour cranberry sauce into a bowl, add lemon juice, and allow to cool to room temperature before refrigerating. Stir before serving, and enjoy.