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Cranberry-Pomegranate Sauce


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  • 1 bag (about 12 To 16 Oz) Fresh Cranberries
  • 16 ounces, fluid Pomegranate Juice
  • ¾ cups Sugar, More Or Less To Taste



Step 1

Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools.

Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.

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