Cranberry-Pomegranate Sauce
Adapted from Ree Drummond
Serves 12
1 bag (about 12 Oz) Fresh Cranberries
16 ounces, fluid Pomegranate Juice
3/4 cups Sugar, More Or Less To Taste
Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning.
Mixture will thicken as it cooks, and will thicken more as it cools.
Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.
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