I love how the fresh herbs combine with the sweet-tart flavor of the pomegranate molasses in this cranberry sauce. It's so simple to make and gets rave reviews every time.
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Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs
Yield: Makes about 2 1/4 cups
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
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. Stir in chopped cilantro and sliced mint.
DO AHEAD: Can be made 4 hours ahead. Cover and chill.
* A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
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