Thanksgiving Pomegranate Sauce
My plate on Thanksgiving is usually brimming full of all the different dishes from the table alongside a hearty portion of dark meat smothered in gravy, and a big fat dollop of cranberry sauce. This year, as I learn more about added sugar content across foods, I cant help to look for a better way to showcase the sweet and tart flavors of cranberry sauce without all the added sugar. Welcome to the party, pomegranate sauce! A delightful blend of the tangy pomegranate arils suspended in sweet 100% pomegranate juice, accents the rich flavors of Thanksgiving in a satisfying way. Move over cranberry sauce, pomegranate sauce is here to stay!
This simple recipe uses store bought pomegranate juice, fresh pomegranate arils, gelatin, orange zest, and a squeeze of fresh lemon. Dissolve the gelatin in juice, add the pomegranate arils and zest, and stir a few times as it sets in the refrigerator.
The result is a jewel of a side-dish and a beautiful addition to your Thanksgiving table!
If you want to check out my recipe for grain-free cassava flour gravy, click HERE!
Thanksgiving Pomegranate Sauce
A delightful blend of tangy pomegranate arils suspended in sweet 100% pomegranate juice, accents the rich flavors of Thanksgiving in a satisfying way. Move over cranberry sauce, pomegranate sauce is here to stay! No added sugar.
Ingredients
- 1 cup pomegranate juice
- 1 cup pomegranate arils
- 1 tsp orange zest
- 1 tbsp lemon juice
Instructions
- Sprinkle gelatin packet on 1/4 of pomogrante juice, let stand 1 minute.
- Warm remaining pomegrante juice and add to gelatin mixture along with orange zest and lemon juice.
- Stir to disolve.
- Refrigerate for 3+ hours, stiring 1-2 times to distribute the pomegrante arils evenly.
- Serve cold or at room temperature.