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Cranberry Pomegranate Sauce

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

Cranberry Pomegranate Sauce (1109)




Photography by Leigh Beisch; food styling by Dan Becker
 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
Step 1
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
2

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

Step 3
3

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

Step 4
4

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories80
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.1mg1%
Total Carbohydrate 20g8%

Dietary Fiber 1.9g7%
Protein 0.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.