Cranberry, Pomegranate, and Meyer Lemon Sauce/Relish

1. 1

   Combine first 5 ingredients in large saucepan.

2. 2

   Stir over medium-high heat until sugar dissolves.

3. 3

   Bring mixture to boil.

4. 4

   Reduce heat to medium-low; simmer until the cranberries begin to burst; stirring often, about every 5 minutes.

5. 5

   Cook about 15-20 minutes.

6. 6

   If the cranberries are boiling too much, reduce heat.

7. 7

   Stir in the Meyer lemon zest.

8. 8

   Taste test and correct with more pomegranate and/or sugar if needed.

9. 9

   Transfer to storage container, cover and chill.

10. 10

    Note: the sauce can be prepared 3 days ahead.

11. 11

    Tip: I made the sauce four days in advance of Thanksgiving and froze it.

12. 12

    I like the flavor best at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.