Enjoy fruits of the season with this refreshingly tart version of classic cranberry sauce. If you want it sweeter, just add more sugar.
3-1/2 C Cranberries (about 14 oz)
1 C pure pomegranate juice
3/4 C Sugar
1/4 C Fresh Meyer lemon juice or regular lemon juice
2 T Finely grated Meyer lemon peel or regular lemon peel
1 T Chopped fresh parsley
Combine first 5 ingredients in a 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.
Can be made 3 days ahead. Keep chilled.