Pomegranates are a special way to boost the flavor of a traditional Thanksgiving dish.

Ingredients

  • 1 12-ounce bag fresh cranberries (organic ones taste sweeter)
  • ½ cup pomegranate juice
  • 1 whole pomegranate
  • ¾ cup vegan cane sugar
  • 1 tablespoon local honey
  • Zest of 1 Meyer lemon
  • Pinch of sea salt
  • Pinch of clove powder
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      198 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 5 grams dietary fiber; 41 grams sugars; 1 gram protein; 53 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Rinse cranberries and pour them into a tall saucepan. Pour in pomegranate juice. Turn heat on medium-low.
  2. Cut the whole pomegranate and remove all the seeds; run them through a food processor and then a sieve or a food mill in order to strain out the seeds. Pour into the pan along with the sugar, honey, lemon zest, salt and clove. Cook for about 30 to 40 minutes until the cranberries pop and the sauce thickens.

1 hour

Dining and Cooking