Cranberry & pomegranate sauce
Prep Time: 5 mins
Cook Time: 15 mins
- 300g fresh or frozen cranberries
- 100g pomegranate seeds
- Grated zest and juice 1 orange
- 1 cinnamon stick
- 50g soft brown sugar
- 2tbsp pomegranate molasses
| Nutrient | Per 100g | Per serving |
|---|---|---|
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Perk up you cranberry sauce with the addition of juicy pomegranates. It has just the right amount of sweetness to serve with your festive menus and also for those all important leftover sandwiches! Makes approximately 400g, enough for 2 jam jars.
Method
Place all the ingredients in a saucepan with a good pinch of salt and bring to the boil. Simmer on a low heat for 10 – 15 minutes until the berries have burst and the sauce has thickened.
Remove the cinnamon stick and spoon into clean jars, leave to cool. Seal the top and store in the fridge for up to 7 days.
Please note, as there is not much sugar in the sauce it won’t store as a preserve.