Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs Recipe

Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs Recipe

  • 1 1/3 cups sugar
  • 3/4 cup dry red wine
  • 1 12-ounce package fresh or frozen cranberries
  • 3 tablespoons pomegranate molasses
  • 1/4 teaspoon (scant) dried basil
  • 2 1/2 tablespoons chopped fresh cilantro
  • 2 1/2 tablespoons sliced fresh mint
  1. Stir sugar and wine in heavy deep medium saucepan over medium heat until sugar dissolves. Boil over medium-high heat until syrup is reduced to 3/4 cup, about 8 minutes. Add cranberries; boil until berries begin to pop, about 5 minutes. Stir in pomegranate molasses and basil. Cool completely. do ahead Can be made 1 week ahead. Cover and chill.
  2. Stir in chopped cilantro and sliced mint. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
  3. A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from .
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