Description
A sweet-and-sour complement to Norwegian meatballs and salads.
Yield
30 Servings
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Ingredients
3 c Pomegranate Juice (freshly squeezed)
1⁄2 c Cranberry Juice (freshly squeezed)
3⁄4 c Sugar
1 1⁄2 t Nutmeg (freshly ground)
1 1⁄2 t Jamaican Allspice
1 t Caraway Seed (toasted, ground)
1⁄4 c cornstarch
Instructions
- Wisk to combine pomegranate and cranberry juices, sugar, salt, allspice, nutmeg, and caraway.
- In a 2- or 3-quart pot, simmer on low heat, covered, for at least 20 minutes.
- In a small bowl, wisk to combine the cornstarch and water. Slowly add to the simmering sauce.
- Gently wisk continually until thickened. About 5 minutes.
Notes
If you don't have freshly-squeezed juice, you may substitute reconstituted pomegranate and cranberry juice from concentrate.