Another Pomegranate Week Recipe Pomegranate Cranberry

Instructions

1. Start by rinsing the cranberries and pomegranate seeds under cold water. Set aside.

2. In a medium saucepan, combine the sugar, water, orange zest, cinnamon, and salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar has dissolved.

3. Add the cranberries to the saucepan and reduce the heat to low. Let the cranberries simmer for about 10-15 minutes, or until they start to burst and the sauce thickens.

4. Stir in the pomegranate seeds and continue to simmer for an additional 5 minutes, allowing the flavors to meld together.

5. Remove the saucepan from the heat and let the mixture cool slightly before transferring it to a serving dish.

6. Serve the Pomegranate Cranberry sauce warm or chilled, depending on your preference. It pairs wonderfully with roasted turkey, chicken, or even as a topping for desserts like cheesecake or ice cream.

7. For an extra touch of elegance, garnish the dish with a few fresh pomegranate seeds and a sprinkle of orange zest before serving.