This cranberry sauce is fragrant and berry-licious. The rosewater adds flavor without overpowering.
Pomegranate and Rosewater Cranberry Sauce
- 12 ounces cranberries
- seeds and juice from 1 pomegranate
- 3/4 cup sugar
- 1 cinnamon stick
- 1 1/4 cup water
- 1/4 tsp rosewater
Combine all ingredients in a 4-quart sauce pan. Set over medium heat and bring to a simmer, stirring occasionally, for about 15-20 minutes or until cranberries have burst and the sauce is thickened. This may take longer if using frozen berries. Let sauce cool before serving.