Ingredients

• 3 1/2 cups cranberries (about 14 ounces)
• 1 cup pure pomegranate juice
• 3/4 cup sugar
• 1/4 cup fresh Meyer lemon juice or regular lemon juice
• 2 tablespoons finely grated Meyer lemon peel or regular lemon peel
• 1 tablespoon chopped fresh parsley

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Instructions

1. Combine first 5 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium; simmer until berries begin to burst, stirring often, about 10 minutes. Transfer to small bowl. Stir in parsley. Cover and chill until cold. DO AHEAD: Can be made 3 days ahead. Keep chilled.