Ingredients

• 1 1/3 cups sugar
• 3/4 cup dry red wine
• 1 12-ounce package fresh or frozen cranberries
• 3 tablespoons pomegranate molasses*
• 1/4 teaspoon (scant) dried basil
• 2 1/2 tablespoons chopped fresh cilantro
• 2 1/2 tablespoons sliced fresh mint

Instructions

1. Stir sugar and wine in heavy deep medium saucepan over medium heat until sugar dissolves. Boil over medium-high heat until syrup is reduced to 3/4 cup, about 8 minutes. Add cranberries; boil until berries begin to pop, about 5 minutes. Stir in pomegranate molasses and basil. Cool completely. do ahead Can be made 1 week ahead. Cover and chill.
2. Stir in chopped cilantro and sliced mint. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
3. A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.