Cranberry-Pomegranate Sauce

1. 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.

2. 2

   Scrape the cranberry sauce into a bowl and let stand until cool, about 2 hours.

3. 3

   Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.