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. (Note: This can be made 1 week ahead.) Cover and chill.
Approximately four hours before serving, stir in chopped cilantro and sliced mint. Cover and chill.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 5.6mg||0 %|
|Potassium 199.7mg||5 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 52g|
|Protein 0.3g||0 %|
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Calories per serving: 233
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