Pomegranate Orange Cranberry Sauce

November 20, 2020 Jessie Daye

Ingredients

16 oz bag fresh cranberries

1 cup pomegranate juice

1/2 cup fresh pomegranate arils

1 cup granulated sugar

Zest of one orange (Approx. 1 tsp)

Place all the ingredients except the arils in a pot and cook over medium-low heat for 15 minutes, stirring often until the cranberries have popped and can be smashed with a fork.
Remove from heat and stir in the pomegranate arils.
Place mixture in a bowl and cool to room temperature (mixture thickens as it cools).
Cover and refrigerate until ready to be served.

** Tip: This sauce can be made two days ahead.