A traditional, yet incredibly simple cranberry sauce with a healthy pomegranate twist.
I love Thanksgiving’s cranberry chutneys and sauces. However, I am a little picky, while I really enjoy the tartness of cranberries – I don’t like it as a jelly out of a can where it is too sweet, or too chunky where I spend hours chomping away at the astringent skin of these berries. So, here is a shockingly quick and easy throw it together cranberry sauce that is made with pomegranate juice that is high in antioxidants.
So, let’s make it…
Meals That Heal - Cranberry - Pomegranate Sauce
- 1 bag Cranberries
- 1 bottle Pomegranate juice (8 oz)
- ½ cup Raw cane sugar
- 1 stick Cinnamon (optional)
- Pour the bag cranberries into a medium sized saucepan
- Pour the pomegranate juice over the cranberries
- Add the sugar and cinnamon if using. If you like your cranberry sauce sweeter - add more sugar; more tart, less sugar.
- Bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes. Stir occasionally to prevent any burning.
- Pour into a bowl, remove the cinnamon stick and chill in the refigerator until your turkey or main meal is ready.
- Enjoy ...and you can use it on your morning toast or muffins the next morning too!
Happy Thanksgiving and Enjoy!!
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