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

How to Make It

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.

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

Directions

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.

Cranberry Pomegranate Sauce

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