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Welp, it’s officially Thanksgiving week! Who is ready for it on Thursday? Who still has to go shopping? Who wants to crawl into a fetal position and weep because they haven’t even thought of a menu? Or, who like me is ready for Christmas? Whatever your thoughts or feelings about Thursday, well, it’s comin’. To get you all just a teensy bit closer to your perfect turkey day, I’ve made you the perfect side; boozy pomegranate cranberry sauce. Your cocktail and side, all in one!
Pomegranates and cranberries are the official berries of the holiday season and I LOVE that. I think of these as sort of naughty berries because of how tart they are. With each sip or bite, you get a slight tart punch in the face. Nothing aggressive or unpalatable, just the smallest bite from the berry. And I love that! I mean, who doesn’t want to eat fruit that’s just a little naughty?
I’ve seen oodles of boozy cranberry sauce recipes out there in the Internet world lately. Sauces with bourbon, rum and even a little vodka. So, to differentiate myself (read: my husband drank all the rum), I added tequila. But not just any ol’ tequila, pomegranate infused tequila! I simply added a swig to the pot while ye berries were poppin and guys, it was the best decision I’ve ever made. Because most of the alcohol cooks out, you’re just left with the tart pomegranate flavor and a hint of tequila. Oh my lord this sauce is incredible.
And, if boozy + tequila + pomegranate wasn’t enough to get your blood pumping this Monday morning, then golly gee, I don’t know what is. Not only will this wow the socks off your in-laws and nit-picky relatives, it’ll also get them off the topic of “when are you going to have a baby,” because they’ll be too busy oohing and ahhing over your culinary abilities.
Boozy Pomegranate Cranberry Sauce
Serves about 7 – 8.
Prep time: >5 minutes
Cook time: About 3 hours
- 12 ounce bag of cranberries
- 1 1/4 cup pomegranate juice
- 1/4 cup water
- 1/4 cup pomegranate infused tequila
- 1/4 – 1/3 cup brown sugar
- 2 1/2 tablespoons honey
- 1/2 teaspoon cinnamon
- Bring the water, juice, sugar, honey and tequila to a rapid boil. Add cranberries and cinnamon and reduce heat to low, simmering for about 15 minutes, or until all of the berries have popped.
- Pour into a bowl and chill in the refrigerator until you are ready to serve (this will also thicken the sauce a bit as well).
Nutritional information per serving (about 3 – 4 tablespoons):
Fat: 0 grams
Carbohydrates: 24 grams
Fiber: >1 gram
Protein: 0 grams
Weight Watchers Points: 3