Cranberry Sauce with Pomegranate and Jalapeño
Active Time: 5 minutes Total Time: 15 minutes Serves: 6 to 8
Gluten Free
Ingredients
- 12 ounces fresh cranberries
- 1 cup fresh orange juice
- 2/3 cup granulated sugar
- 1/4 cup pomegranate seeds (about 1/4 of a pomegranate)
- 1 jalapeño, quartered, seeded, and thinly sliced
Instructions
In a medium saucepan, combine the cranberries, orange juice, and sugar over medium-high heat. Once it comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for about 10 minutes until the sauce is slightly thickened (it will thicken more as it cools) and the cranberries start to break down (you don’t want them to break down completely- a few whole ones here and there is pretty).
Remove the sauce from the heat and stir in the pomegranate seeds and jalapeño. Let cool to room temperature and serve or refrigerate until ready to use.
step by step
/01/
In a medium saucepan, combine the cranberries, orange juice, and sugar over medium-high heat.
/02/
Once it comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for about 10 minutes until the sauce is slightly thickened and the cranberries start to break down.
/03/
Quarter the pomegranate and remove the seeds. Quarter the jalapeño lengthwise, remove seeds, and thinly slice.
/04/
Remove the sauce from the heat and stir in the pomegranate seeds and jalapeño. Let cool to room temperature and serve or refrigerate until ready to use.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/cranberry-sauce-with-pomegranate-and-jalapeno