• 1 12-ounce bag fresh cranberries
  • 1 cup sugar
  • Salt
  • 1 pomegranate, seeds removed
  • A handful of mint, chopped



Boil cranberries, sugar, a pinch of salt and 1 cup of water. Cook until cranberries begin to burst. Remove from heat.



Mix in the pomegranate seeds and mint, and let cool. Transfer to a serving dish.