(from The Boston Globe, November 17, 2004)
1 package (12 oz.) whole cranberries
1 & 1/2 cups water
1/2 cup of pomegranate juice
(optional) half of pomegranate seeds from fresh fruit
2 cups sugar
Grated rind and juice of 1 tangerine
2 tbsp. of chopped fresh ginger
In a saucepan, combine the cranberries, water, and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves.
Add the tangerine rind and juice, pomegranate seeds and juice, and ginger. Let the sauce cook over low heat for 30 minutes, stirring occasionally, or until all the berries have burst and released their liquid and the sauce has thickened slightly. Cool and refrigerate overnight before serving.