Photo by Elinor Carucci
Mediterranean Herbs cilantro and mint add a fresh note to this cranberry sauce. Pomegranate molasses lends a bit of sweetness—and an extra shot of color.
Recipe information
Yield
Makes about 2 1/4 cups
Ingredients
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
Preparation
Step 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.
Step 2
Stir in chopped cilantro and sliced mint. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Step 3
- A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
