Ingredients
1 1/2
cups sugar
1
cup pomegranate juice
1
tablespoon grated orange peel
1/2
teaspoon ground cinnamon
1
bag (12 oz) fresh cranberries
Preparation
In nonreactive 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cook 20 to 25 minutes, stirring occasionally, until cranberries pop and sauce thickens slightly.
Pour into serving bowl; cover and refrigerate until ready to serve.
