Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Mediterranean Herbs cilantro and mint add a fresh note to this cranberry sauce. Pomegranate molasses lends a bit of sweetness—and an extra shot of color. Ingredients:
1 1/3 cups sugar |
3/4 cup dry red wine |
1 12-ounce package fresh or frozen cranberries |
3 tablespoons pomegranate molasses |
1/4 teaspoon (scant) dried basil |
2 1/2 tablespoons chopped fresh cilantro |
2 1/2 tablespoons sliced fresh mint |
Directions:
1. Stir sugar and wine in heavy deep medium saucepan over medium heat until sugar dissolves. Boil over medium-high heat until syrup is reduced to 3/4 cup, about 8 minutes. Add cranberries; boil until berries begin to pop, about 5 minutes. Stir in pomegranate molasses and basil. Cool completely. do ahead Can be made 1 week ahead. Cover and chill.
2. Stir in chopped cilantro and sliced mint. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
3. * A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from .
|
|