Pomegranate Cranberry Sauce

a tango of sweet and tart

I put this recipe together for good ol’ fashioned Thanksgiving dinner, but have since used it so many different ways. It makes a great dipping sauce for smoked shrimp, a yummy stir-in with hot oatmeal and walnuts. Substitute it for the grapes on a Brie and Grape Grilled Cheese, add it as a layer in the Yogurt Parfaitrecipe, or drip it right on top of the Sweet Cream Phyllo Cups. You can’t go wrong anyway you use it.

cooking information

• Yield: 2 cups
• Prep Time: 10 minutes
• Cooking Time: 10 minutes

all ingredients

• 2 Cups Pomegranate Juice Juice
• 1 Cup Dried Cranberries
• Zest of One Orange

recipe instruction

1. Zest the orange (be sure not to press too hard and get the pith – the white part). Add the orange zest and dried cranberries to the pomegranate juice.

2. Bring the pomegranate juice to a boil and boil until the cranberries plump.

3. Remove the cranberries from the liquid and serve, or let sit at room temperature to thicken.

cooking tips

• On whatever you serve this with, garnish with pomegranate seeds.