Fresh Cranberry Sauce with Pomegranate

from sunset magazine 

Ingredients: Cranberries, thawed if frozen 1 bag (12 oz) Light brown sugar, packed ½ cup Pomegranate molasses ¼ cup Fresh thyme 3 small sprigs Pomegranate seeds 1 cup Steps: 1. In a medium saucepan, bring cranberries, sugar, molasses, and thyme to a boil over medium-high heat, stirring frequently. Boil, stirring often, until most cranberries pop, 5 minutes. Remove from heat and stir in pomegranate seeds. Discard thyme. Make ahead: Chill cooked cranberries, covered, up to 1 week; add pomegranate seeds just before serving.