Cranberry-Pomegranate Sauce
Planning to cook some meat? Don't forget a sauce to go with it! This cranberry sauce made with pomegranate syrup pairs with meat cooked any way you like — fried, braised, roasted, or boiled. It's most often served cold, but warm is fine too.
Ava Ri Ya
Recipe author
Cranberry-Pomegranate Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 %
1 g
Fats 0 %
0 g
Carbohydrates 95 %
21 g
86 kcal
GI:
67
/
0
/
33
- Wash the cranberries, put them in a saucepan, and add the brown sugar, pomegranate syrup, and a couple of thyme sprigs. 2. Stir gently, add half of the pomegranate seeds, and set the pan over the heat. 3. Once the mixture comes to a boil, lower the heat and keep cooking for 5–7 minutes, stirring often. 4. Turn off the heat, carefully fish out the thyme sprigs, add the lemon juice and the remaining pomegranate seeds, and stir. Serve, garnished with fresh thyme leaves if you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Cranberries - 26 kcal/100g
- Garnet - 52 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Lemon juice - 16 kcal/100g
- Brown sugar - 394 kcal/100g
- Pomegranate syrup - 250 kcal/100g
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