Cranberry-Pomegranate Sauce

• 1 12-ounce bag fresh cranberries (organic ones taste sweeter)
• 1/2 cup pomegranate juice
• 1 whole pomegranate
• 3/4 cup vegan cane sugar
• 1 tablespoon local honey
• Zest of 1 Meyer lemon
• Pinch of sea salt
• Pinch of clove powder

1. Rinse cranberries and pour them into a tall saucepan.
2. Pour in pomegranate juice.
3. Turn heat on medium-low.
4. Cut the whole pomegranate and remove all the seeds; run them through a food processor and then a sieve or a food mill in order to strain out the seeds.
5. Pour into the pan along with the sugar, honey, lemon zest, salt and clove.
6. Cook for about 30 to 40 minutes until the cranberries pop and the sauce thickens.

fresh cranberries, pomegranate juice, pomegranate, cane sugar, local honey, lemon, salt, clove powder

Taken from cooking.nytimes.com/recipes/12973 (may not work)