Friday, June 24, 2011

Sweet and Tangy Cranberry Sauce

Have you thought of having cranberry sauce as a side dish even when its not Thanksgiving or Christmas?  Most people usually don't think of it, and hence cranberries are not always readily available when you go to the supermarket in June.  It is worth going the extra mile though to find frozen cranberries in the freezer section of a supermarket.  Then, for the recipe, I usually see two or three different recipes and decide on which one I like the best and which ingredients I want to use -- in this case, I used cinnamon stick and fresh spearmint since they pair well together.  Check this one out...

Cranberry sauce with Pomegranate Molasses

2 bags of thawed cranberries
1 cup packed light brown sugar
1/2 cup pomegranate molasses
3-4 sprigs of fresh thyme
1-2 cups pomegranate seeds
*For extra flavor I add a couple of sticks of cinnamon and use fresh spearmint.

In a medium saucepan, bring the cranberries, sugar, molasses and thyme to boil over medium heat making sure to stir frequently.  Boil the mixture for about 6-7 minutes until you see that most of the cranberries have popped.
You can then remove from the heat, cool for a few minutes, then add the pomegranate seeds.  Discard the thyme too.
If you are serving right away, its nice to add the sticks of cinnamon to your dish and garnish with spearmint.

Cranberry Sauce with Pomegranate Molasses & Seeds, garnished with Spearmint and Cinnamon Stick

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