Servings:
Serves eight Servings
Ingredients
- 2 teaspoon vegetable oil
- 1 teaspoon large shallot, finely chopped
- 1 bag , about 12 ounces, of fresh or frozen cranberries
- 1 cup pomegranate juice
- 1/2 cup packed dark-brown sugar
- 1/2 cup pomegranate seeds (optional)
Preparation
Baking Directions:
In a medium saucepan, heat oil over medium-high.
Add shallot; cook, stirring constantly, until softened, which takes about three minutes.
Add cranberries, pomegranate juice and brown sugar, then season with salt and pepper.
Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until cranberries have burst and sauce is slightly thickened, which takes about 10 minutes.
Remove from heat.
Stir in pomegranate seeds (if using).
Let cool to room temperature before serving.
To store, refrigerate in an air-tight container for up to one week.
Use any leftovers as a sandwich spread or stirred into yogurt as a dip.
