This weekend I have been working on preparing for Thanksgiving so I’ve been making cranberry sauce, crackers, cranberry baguettes, whole wheat spelt loaf and ginger bread caramels. I’m finally done and my poor feet are super tired. I was lucky that Bella went to the movies with my friend Jess and Noah took a long nap so I could work undisturbed, a rare occasion for any mom.
For years I’ve been making the same cranberry chutney for Thanksgiving and Christmas which has been very appreciated but this year I decided to make a new version because I had beautiful pomegranate and I wanted to use them. I personally things this sauce is amazing and I used it on a sandwich yesterday with tofurky on a cranberry baguette.
Combine in a large sauce pan and bring to a boil on high/medium heat, covered with lid. Cook for 20 minutes, stirring often, until it resembles and syrup consistency. Let it cool before pouring into bowls, glass jars etc.