Yield
Serves 12 (makes 2 1/2 cups)

How to Make It

Step 1

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.

Step 2

*Buy at well-stocked supermarkets and Middle Eastern grocery stores.

Step 3

Make ahead: Chill cooked cranberries, covered, up to 1 week; add pomegranate seeds just before serving.

Step 4

Note: Nutritional analysis is per 3-tbsp. serving.

Ratings & Reviews