- 1 12oz bag fresh organic cranberries
- 1 whole pomegranate to produce ½ cup of juice
- ¾ cup organic cane sugar
- 1 tablespoon local honey
- Zest of 1 Meyer lemon
- Pinch of sea salt
- Pinch of clove powder
Rinse cranberries and pour them into a tall saucepan. Turn heat on medium-low.
Cut the whole pomegranate and remove all the seeds; run them through a food processor and then a sieve or a food mill in order to strain out the seeds. Pour into the pan along with the sugar, honey, lemon zest, salt and clove. Cook for about 30 to 40 minutes until the cranberries pop and the sauce thickens. Allow the sauce to cool. It will last in the refrigerator for up to 4-5 days.