2 Cups fresh or frozen cranberries
2 Tablespoons Sugar in The Raw
1 Teaspoon ground cinnamon
1/8 Teaspoon ground clove
1/3 Cup pomegranate juice
Place all the ingredients in a heavy, medium saucepan and bring to a boil over medium-high heat. Simmer until the cranberries pop and soften, this takes about 10 minutes. Transfer to a serving bowl and cool to room temperature. Cover and refrigerate for at least 8 hours before serving to allow the flavors to meld. Cranberry sauce keeps for up to 3 days, tightly covered in the refrigerator.
Note: When doubling this recipe, do not double the cinnamon and liquid. Increase the cinnamon to 1 1/2 teaspoons and the juice to 1/2 cup.
Hope everyone surrounds themselves with those you love and be thankful for all of lives blessings this Thanksgiving day!
The past few years I have been decorating with lots of green and silver. Last year, I added little pops of red into the Christmas décor and I loved it. So when I saw Balsam Hill’s Nordic Frost Ornament Set, I knew that was the one!
Be sure to read all the way to the end, one lucky reader is in for a big surprise!
I know, I know it’s not Christmas yet but this is one of the few pictures I have that shows most of the downstairs in one shot. One of our first projects (before my blogging days) we turned three small rooms (living, dining, family) into one large great room by knocking down a wall and creating a open concept great room. We now have a space that is 100% usable.