Ingredients:
- 12 oz. cranberries, fresh
- 1 lg. pomegranate, juiced (1/2 c.)
- 1 c. sugar
- 1/2 c. water
- 1/2 c. orange juice
- 1 Tbsp. honey
- 2 dashes cinnamon
Directions:
Bring water, orange juice and sugar to a boil. Empty in cranberries and mix thoroughly. Pour over pomegranate juice. Let cranberries come to a boil and reduce heat to slow boil. Mix in honey stir for a bit, until well incorporated. Sprinkle in cinnamon over mixture. Simmer for about 15 minutes, stirring frequently. Turn off heat, still stirring occasionally, until sauce is mostly cooled. Place a fine strainer/sifter over the container you wish to store the sauce in. Pour the sauce through the strainer, mixing and mashing against the walls until only the cranberry skins remain and most of the jelly has gone into the container. Once cooled completely to room temperature, store in the refrigerator for up to 4 weeks.
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