Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Krista Shibley
1 bag (12 oz.) fresh cranberries
1/4 cup sugar
1 cup pomegranate seeds
In a medium saucepan, bring cranberries, sugar and cloves to a boil over medium-high heat, stirring frequently. Boil, stirring often, until most cranberries pop (about 5 minutes). Remove from heat and discard cloves. Stir in pomegranate seeds.
The cranberry-sauce base can be made up to a week ahead, but the pomegranate seeds should be stirred in just before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)