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

From the kitchen of Carly

Tart cranberries meet deep red wine and pomegranate molasses in this sophisticated sauce. Fresh mint and cilantro brighten the dark, glossy finish, while basil adds an unexpected savory note. Make it days ahead; the flavors only deepen.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 1/3 cups sugar
  • 13/4 cup dry red wine
  • 11 12-ounce package fresh or frozen cranberries
  • 13 tablespoons pomegranate molasses*
  • 11/4 teaspoon (scant) dried basil
  • 12 1/2 tablespoons chopped fresh cilantro
  • 12 1/2 tablespoons sliced fresh mint

Instructions

  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 adrianascaravan.com.