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

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Serves 12 (makes 2 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • *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.

Nutrition Facts

80 calories; calories from fat 2%; protein 0.4g; fat 0.2g; carbohydrates 20g; fiber 1.9g; sodium 6.1mg.
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