Ingredients

The following ingredients have 4 Servings
  • 16 ounces fresh or frozen cranberries
  • 3/4 cup pomegranate juice
  • 1/2 cup red wine
  • 1/2 cup agave
  • 1/4 - 1/2 cup brown sugar (depending on your sweetness preferences)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • pinch ground ginger
  • 5 grinds fresh peppercorns

Instruction

  • Combine all of the ingredients in a medium sized sauce pan, about 2 - 2 1/2 quart sized, and mix well.
  • Bring to a boil over medium-high heat.
  • Then, reduce the heat to medium-low and simmer for about 10-15 minutes, until the cranberries have burst.
  • Remove from heat and transfer to a blender.
  • Holding the lid on the blender very securely, puree the mixture until completely smooth.
  • Transfer to a serving dish.
  • Combine the ingredients in the bowl of your favorite slow cooker.
  • Stir to combine.
  • Cook the cranberry sauce on high for 4 hours or low for 8 hours, or until the cranberries have burst and the sauce is bubbly.
  • Remove from heat and transfer to a blender.
  • Holding the lid on the blender very securely, puree the mixture until completely smooth.
  • Transfer to a serving dish.