Thursday, December 3, 2009
Dish #4. The cranberry sauce. It brings a nice tart flavor saltiness of the turkey or poultry. It balances it out perfectly. In my version, I decided to add another flavor. My favorite POM juice. I still had some homemade grenadine in the fridge and felt that this was the perfect opportunity to jazz up the traditional sauce. I made this the day before along with the Sweet Potato Bread and Kabocha Biscuits This gave me a little more time to focus on the main dish for the next day, which will be coming very very very soon. You won't want to miss that. Trust me.
Oh, sorry for the other two photos being a little blown out. I had forgotten that I had changed the settings to my camera when I was taking pictures at an event.
Makes roughly 3 cups.
Pomegranate Cranberry Sauce
12 oz fresh cranberries
2 c POM juice
1 1/2 c sugar
(Or 2 c grenadine in place of the POM juice and sugar)
Place the the cranberries, pom juice and sugar in sauce pan. On a medium to high heat until sugar has melted and cranberries begin to pop and release their juices. Stir occassionally. Bring the mixture to a boil. once boiling lower the heat and simmer for 5 minutes until slightly thick.