| Cranberry Sauce | |
| 1 fresh pomegranate 1 12 oz package of whole cranberries 1 1/2 cups water 2 cups sugar Grated rind and juice of 1 tangerine 2 tbl chopped fresh ginger 1) Halve the pomegranate. Remove the seeds from one half and reserve. Press both halves 1nto a juicer and squeeze the juice into a bowl. 2) In a saucepan combine the cranberries, water and sugar and cook over medium heat, stirring occasionally until the sugar dissolves. 3) Add the tangerine rind and juice, pomegranate seeds and juice, and ginger. Let the sauce cook over low heat for 30 minutes, stirring occasionally, or until the cranberries have burst. The sauce should be slightly thickened. 4) Sterilize your pint jars. Ladle the hot sauce into the hot jars and affix the lids. Boil in a hot water bath (MUST use a rack) for 15 minutes. Remove from boiling water, briefly invert the jar and then place jars on a rack to cool. | |