- 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 chopped orange peel (or zest from the orang peel)
1/4 teaspoon ground cinnamon
- 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.