Editor’s note: Sorry about posting this late. As you can see, this was written BEFORE Thanksgiving :).
The holiday potlucks are well under way, what with Thanksgiving only a few days away.
My work potluck is tomorrow and I said I’d bring the cranberry sauce.
I found a recipe for pomegranate cranberry sauce on Pinterest that looked yummy and since pomegranates are supposed to be chock full of antioxidants, I figured that was the way to go.
I’ve never opened a pomegranate, so I searched the interwebs for a how to. This one worked well.
The actual cooking/prep part only takes 15-20 minutes, but factor in 2 hours of cooling off.
It came out super scrumptious. If you enjoy your cranberry more tart than sweet, cut down the sugar by half. I happen to love sweet, so I kept the full two cups of sugar. I hope there is still some cranberry sauce left over for tomorrow’s potluck—it’s so good!
While you’re cooking the cranberries, make a drink with the leftovers:
Pomegranate Holiday Mimosa
- ¾ c Pom Pomegranate juice
- ¼ c champagne
- Handful of cranberries
Mix in a pretty glass over ice and enjoy.