Tuesday, November 26, 2013

Fresh Cranberry Sauce with Pomegranate

from sunset magazine 

Cranberries, thawed if frozen 1 bag (12 oz)
Light brown sugar, packed ½ cup
Pomegranate molasses ¼ cup
Fresh thyme 3 small sprigs
Pomegranate seeds 1 cup
1. In a medium saucepan, bring cranberries, sugar, molasses, and thyme to a boil over
medium-high heat, stirring frequently. Boil, stirring often, until most cranberries pop, 5 minutes.
Remove from heat and stir in pomegranate seeds. Discard thyme.
Make ahead: Chill cooked cranberries, covered, up to 1 week; add pomegranate seeds just before serving.

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