CRANBERRY SAUCE WITH RED WINE, POMEGRANATE MOLASSES, AND MEDITERRANEAN HERBS
Provided by Marlena Spieler
Categories Sauce Wine Herb Side Thanksgiving Low Fat Vegetarian Low Cal Cranberry Mint Basil Healthy Low Cholesterol Molasses Cilantro Boil Bon Appétit Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/4 cups
Number Of Ingredients 7
Steps:
- 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.
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