Cranberry Sauce With Red Wine, Pomegranate Molasses &Mediterranean Herbs
Recipe: #16098
November 25, 2014
Categories: Sauce, Sweet Sauces, Cranberry, One-Pot Meal, Christmas, Thanksgiving, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Wine, more
"Noticed this recipe as a way to use pomegranate molasses and it sounded a bit different from the traditional. Recipe source: bon appeitit (November 2009)"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (74.2 g)
- Calories 128.9
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0.1 mg
- Sodium - 4.5 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 1.3 g
- Sugars - 30.1 g
- Protein - 0.2 g
- Calcium - 15.4 mg
- Iron - 0.4 mg
- Vitamin C - 3.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a saucepan over medium heat stir the sugar and wine together until sugar dissolves; boil over medium high heat until reduced to 3/4 cup (8-10 minutes).
Step 2
Stir in cranberries; boil until berries pop (5 minutes).
Step 3
Stir in pomegranate molasses and basil.
Step 4
Cool completely. ****can be made 1 week ahead, cover and chill.
Step 5
Stir in the cilantro and mint.****can be made 4 hours ahead; cover and chill.
Tips
No special items needed.
3 Reviews
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