I love cranberries. I also love pomegranates. Put them together and it is heavenly.
I was making a roasted turkey and the best way to serve roasted turkey is with a cranberry sauce. I didn't want to make the typical, cranberry orange sauce with warm winter spices. This time I left out the orange, nutmeg, cloves, cinnamon, and ginger. The result was a tart yet sweet meld of flavors that complimented each other beautifully.
Cranberry Pomegranate Sauce:
1 bag cranberries (Mine were frozen from the fall)
1/4 cup pomegranate juice
1 tablespoon strawberry jam
2 tablespoons sugar
Put cranberries into a shallow nonstick sauce pan. Cook on medium high until most of the cranberries have popped and there is a reasonable amount of sauce forming in the bottom of the pan. Add in the jam and stir until well incorporated. Stir in pomegranate juice and boil until slightly thickened. Add in sugar and move to bowl to chill. Chill one hour.