12 ounces of frozen or fresh cranberries

1 cup dried cranberries

1 cup Pomegranate Juice

1/3 cup mild-flavored real molasses

1 tablespoon finely shredded orange peal

1/4 teaspoon ground cinnamon

May place few sprigs of parsley or watercress on cranberry sauce

Directions: 1. Combine all ingredients in a saucepan and bring to a simmer. Cook until cranberry skins begin to burst. Taste and add more molasses, if necessary. Top with watercress, if desired. Serve warm or at room temperature. Cover and chill any leftover sauce up to 2 days. 

Source:http://www.bhg.com/recipe/double-cranberry-sauce/