How to make it

  • place sugar and pomegranate juice into a cooking pot over high heat
  • boil 2 minutes
  • add cranberries
  • reduce heat to medium-low
  • cook until the cranberries pop, which usually takes from between 8 to 10 minutes
  • cool and refrigerate
  • NOTE:
  • This recipe makes 1 1/2 cups of sauce, and can easily be doubled.
  • It also keeps well in the refrigerator for up to three weeks!

Reviews & Comments 1

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    " It was excellent "
    dagnabbit ate it and said...
    I've never made my own cranberry sauce. But I will with this recipe! Thanks, Elaine
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