Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 1/4 cups
- 1 1/3 cups sugar
- 3/4 cup dry red wine
- 1 12-ounce package fresh or frozen cranberries
- Carbohydrate 80 g(27%)
- Fat 0 g(0%)
- Fiber 4 g(15%)
- Protein 0 g(1%)
- Saturated Fat 0 g(0%)
- Sodium 10 mg(0%)
- Calories 336
Preparation 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. Stir in chopped cilantro and sliced mint. DO AHEAD: Can be made 4 hours ahead. Cover and chill. A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
Preparation 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. Stir in chopped cilantro and sliced mint. DO AHEAD: Can be made 4 hours ahead. Cover and chill. A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
