Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs
A sophisticated twist on traditional cranberry sauce, combining fresh cranberries with red wine, pomegranate molasses, and fresh Mediterranean herbs like basil, cilantro, and mint for a complex and flavorful accompaniment.
Ingredients
- •1⅓ cups sugar
- •¾ cup dry red wine
- •12 ounce cranberries
- •3 tablespoons pomegranate molasses
- •¼ teaspoon dried basil
- •2½ tablespoons fresh cilantro
- •2½ tablespoons fresh mint
Cooking Instructions
- 1.
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.
13 min
- 2.
Stir in chopped cilantro and sliced mint. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
2 min
- 3.
A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
