Double Cranberry Sauce

Ingredients

• 1 12-ounce bag fresh or frozen cranberries
• 1 cup dried cranberries
• 1 cup pomegranate juice
• 1/3 cup mild-flavored molasses
• 1 tablespoon finely shredded orange peel
• 1/4 teaspoon ground cinnamon
•  watercress (optional)

Directions

•     Combine all ingredients in a saucepan and bring to a simmer. 
• Cook until cranberry skins begin to burst. Taste and add more molasses, if necessary. 
• Top with watercress, if desired. Serve warm or at room temperature. 
• Cover and chill any leftover sauce up to 2 days.

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