Red Wine Pomegranate Cranberry Sauce
Ingredients
| 16 ounces | 455 g | fresh or frozen cranberries |
| 3/4 cup | 180 ml | pomegranate juice |
| 1/2 cup | 120 ml | red wine |
| 1/2 cup | 120 ml | agave |
| 1/4 - 1/2 cup | 60–120 ml | brown sugar (depending on your sweetness preferences) |
| 1/4 teaspoon | 1.3 ml | cinnamon |
| 1/4 teaspoon | 1.3 ml | salt |
| pinch | ground ginger | |
| 5 grinds | fresh peppercorns |
Instructions
- Combine all of the ingredients in a medium sized sauce pan, about 2 - 2 1/2 quart sized, and mix well. Bring to a boil over medium-high heat. Then, reduce the heat to medium-low and simmer for about 10-15 minutes, until the cranberries have burst.
- Remove from heat and transfer to a blender. Holding the lid on the blender very securely, puree the mixture until completely smooth. Transfer to a serving dish.
Notes: This Red Wine Pomegranate Cranberry Sauce can be served hot or cold. The consistency is more sauce-like and pourable when warm. When chilled, the sauce is thicker and is best served with a spoon. It can be prepared ahead of time and refrigerated for up to 2 days.