- 1 12-ounce bag fresh cranberries
- 1 cup sugar
- 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.