- 1 1/2 pounds fresh or frozen cranberries (6 cups)
- 2 cups sugar
- 1 cup pomegranate juice
- 2 cups fresh pomegranate seeds
- 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.
The cranberry sauce can be refrigerated for up to 2 weeks. Fold in the pomegranate seeds just before serving.