- 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
- calories 80
- caloriesfromfat 2 %
- protein 0.4 g
- fat 0.2 g
- satfat 0.0 g
- carbohydrate 20 g
- fiber 1.9 g
- sodium 6.1 mg
- cholesterol 0.0 mg
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.