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Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs

['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']

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.
Stir in chopped cilantro and sliced mint. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from

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