POM CRANBERRY SAUCE
Steps:
- 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. In a medium saucepan combine the juice, water, cranberries, sugar, orange peel and cornstarch. 4. Bring mixture to a boil; reduce heat and simmer, uncovered, for 10 minutes, stirring frequently. (If a thicker sauce is desired, simmer 10 minutes more.) 5. Remove from heat; stir in reserved arils. Cool 15 minutes; if not using right away, place in a tightly covered container and refrigerate for up to 1 week. *For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. Nutrients Per Serving (1/4 cup): 174 calories, 0g protein, 43g carbohydrate, 0g total fat, 0mg cholesterol, 2mg sodium.
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