from The Pioneer Woman
1 bag (12 to 16 ounces) fresh cranberries
16 ounces pomegranate juice
3/4 cup sugar (more or less, to taste)
Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks and thicken more as it cools. Cool in a jar or bowl in the fridge.
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