Misha Gravenor Photography
Recipe information
Yield
makes about 3 cups
Ingredients
3
1/2 cups cranberries (about 14 ounces)
1
cup pure pomegranate juice
3
/4 cup sugar
1
/4 cup fresh Meyer lemon juice or regular lemon juice
2
tablespoons finely grated Meyer lemon peel or regular lemon peel
1
tablespoon chopped fresh parsley
Need to make a substitution?
Preparation
Combine first 5 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium; simmer until berries begin to burst, stirring often, about 10 minutes. Transfer to small bowl. Stir in parsley. Cover and chill until cold. DO AHEAD Can be made 3 days ahead. Keep chilled.