Time: 15 minutes. For a new take on cranberry sauce, add pomegranate molasses and seeds.
1 bag (12 oz.) cranberries, thawed if frozen
1/2 cup packed light brown sugar
1/4 cup pomegranate molasses*
3 small sprigs fresh thyme
1 cup pomegranate seeds
How to Make It
In a medium saucepan, bring cranberries, sugar, molasses, and thyme to a boil over medium-high heat, stirring frequently. Boil, stirring often, until most cranberries pop, 5 minutes. Remove from heat and stir in pomegranate seeds. Discard thyme.
*Buy at well-stocked supermarkets and Middle Eastern grocery stores.
Make ahead: Chill cooked cranberries, covered, up to 1 week; add pomegranate seeds just before serving.
Note: Nutritional analysis is per 3-tbsp. serving.