Photo credit: Elizabeth Misner
- 1 bag fresh cranberries (12 ounces)
- 1 cup sugar
- 1 pomegranate, seeds removed
- A handful of mint, chopped
Boil the cranberries, sugar, a pinch of salt and 1 cup of water. Cook until the cranberries begin to burst. Remove from the heat.
Mix in the pomegranate seeds and mint and let cool. Transfer to a serving dish.