Cranberry Pomegranate Sauce

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

Yield: Serves 12 (makes 2 1/2 cups)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 2%
  • Protein: 0.4g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 20g
  • Fiber: 1.9g
  • Sodium: 6.1mg
  • Cholesterol: 0.0mg


  • 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


  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.
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