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Cranberry-Pomegranate Sauce

  • ACTIVE: 15 MIN
  • SERVINGS: Makes 6 cups

In this version of cranberry sauce, pomegranate juice adds sweet-tart freshness while jewel-like pomegranate seeds offer a great pop in the mouth.

  1. 1 1/2 pounds fresh or frozen cranberries (6 cups)
  2. 2 cups sugar
  3. 1 cup pomegranate juice
  4. 2 cups fresh pomegranate seeds
  1. In a medium saucepan, combine the cranberries with the sugar and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes. Scrape the cranberry sauce into a medium bowl and let stand until cool, about 2 hours. Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.
Make Ahead The cranberry sauce can be refrigerated for up to 2 weeks. Fold in the pomegranate seeds just before serving.
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