Cranberry Pomegranate Sauce

Time: 15 minutes. For a new take on cranberry sauce, add pomegranate molasses and seeds.


Serves 12 (makes 2 1/2 cups)

Recipe from


Nutritional 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


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


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.