Cranberry, Pomegranate, and Meyer Lemon Sauce/Relish

Adapted from a recipe found on bonappetit.com.

• Ready In: 25 mins
• Yields: 2 cups

Ingredients

• 3 1⁄2 cups fresh cranberries (about 14 ounces)
• 3⁄4 cup pomegranate juice
• 1⁄4 cup pomegranate molasses
• 3⁄4 cup sugar
• 1⁄4 cup  fresh meyer lemon juice
• 2  tablespoons  finely grated meyer lemon peel

Directions

1. Combine first 5 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves.
2. Bring mixture to boil.
3. Reduce heat to medium-low; simmer until the cranberries begin to burst; stirring often, about every 5 minutes. Cook about 15-20 minutes. If the cranberries are boiling too much, reduce heat.
4. Stir in the Meyer lemon zest. Taste test and correct with more pomegranate and/or sugar if needed.
5. Transfer to storage container, cover and chill.
6. Note: the sauce can be prepared 3 days ahead.
7. Tip: I made the sauce four days in advance of Thanksgiving and froze it. I like the flavor best at room temperature.
8. Yield is estimated.