*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe was just delightful on pork. The sugars caramelized to make a fruitful glaze on my pork roast. It freezes well so it is worth the time it takes to make it. It makes a good cheesecake topping as well.
I'd probably give my own version of this recipe 4 stars but I changed a lot of the ingredients. I used orange juice instead of pomegranate added the juice and zest of 1 lime about a tbs of Grand Marnier omitted the apple and didn't use the pecans. I attempted to boil the pomegranate for a while which did make it a little easier to take out the seeds. I didn't bother straining any of it because I don't mind pomegranate seeds. Either way it was a nice twist on the classic cranberry sauce and perfect with turkey and potatoes and could work as a dessert sauce too.
This sauce was delicious! We added some raspberries and strawberries left over in the fridge. Instead of pomegranate juice we used apple cider and omitted the pecans. After the sauce was cooked and ready we took all the seeds left over and make some yummy tea. Two dishes in one! Great recipe!