Blueberry Pomegranate Sauce

1 cup pomegranate juice

1 tablespoon finely chopped ginger

1 tablespoon finely chopped thyme

Zest and juice of 1 orange

1 1/2 tablespoons honey

1/4 teaspoon ground cloves

4 1/2 cups frozen blueberries

Pinch of salt

Juice of 1/2 a lemon

Pomegranate seeds (optional)

Combine pomegranate juice, ginger, thyme, orange zest and juice, honey and cloves in a medium saucepan over medium heat. Bring to a simmer and cook until the mixture has reduced by half, about 10 minutes.

Add blueberries and continue cooking, stirring occasionally, until sauce is concentrated and slightly thickened, about 8 to 10 minutes. Remove from heat and season with salt and lemon juice. Cool and serve lukewarm or chilled, garnished with pomegranate seeds.

This antioxidant-rich fruit sauce is spiked with the bright aromas of citrus and fresh ginger. Serve with roasted turkey or pork. Ruby-red pomegranate seeds make a striking garnish.

Nutrition: (Makes about 5 cups) Per serving (1/2 cup/about 4oz/107g-wt.): 70 calories (0 from fat), 0g total fat, 0g saturated fat, 1g protein, 17g total carbohydrate (2g dietary fiber, 13g sugar), 0mg cholesterol, 35mg sodium