1 bag of fresh cranberries (about 10 oz)
½ cup of pomegranate juice (100% pomegranate)
¾ to 1 cup of sugar (based on your liking)
¼ to ½ lime juice (optional)
In a skillet, add cranberry, pomegranate juice and ½ – ¾ cup of sugar and cook in medium heat. Cook until the cranberries pop and the sauce thickens. Taste and add lime juice and extra sugar as required per your taste. Heat through. If you don’t like your sauce chunky, blend the sauce and you have a smooth quick cranberry sauce. Transfer to a dry container while the sauce is still hot as the pectin will set in quickly.