Ingredients

• 1 12oz Bag Fresh or Frozen Cranberries
• 1 Cup Dried Cranberries
• 1 Cup Pomegranate Juice (No Sugar Added)
• 1/3 Cup Mild-Flavored Molasses
• 1 Tablespoon Finely Shredded Orange Peel
• ¼ Teaspoon Ground Cinnamon

Directions

1. Combine all ingredients in a saucepan and bring to a simmer.
2. Cook until cranberry skins begin to burst.
3. Taste and add more molasses, if necessary.
4. Serve warm or at room temperature.
5. Cover and chill any leftover sauce up to 2 days.