1largeorange peelcut into thin slivers – no white pith
2tablespoonsfresh rosemary leaves
1largeorangecut into 1/2-inch pieces
Combine cranberries, sugar, orange juice, and orange peel in a large saucepan. Stir over medium-high heat and bring to a boil. Reduce heat to medium; simmer until berries begin to burst. Turn heat to medium-low and cook another 10 minutes, stirring often. Mince rosemary leaves; then stir into sauce with orange segments and pomegranate seeds. Transfer to a small serving bowl. Cover and chill.
Amount Per Serving
% Daily Value*
Total Carbohydrates 15g5%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.