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Cranberry Pomegranate Sauce

Yield Serves 12 (makes 2 1/2 cups)
Time: 15 minutes. For a new take on cranberry sauce, add pomegranate molasses and seeds.

Ingredients

  • 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

Nutrition Information

  • 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

  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.

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

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

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