Cranberry-Pomegranate Sauce

In this version of cranberry sauce, pomegranate juice adds sweet-tart freshness while jewel-like pomegranate seeds offer a great pop in the mouth.

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  • Servings: Makes 6 cups

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  • 1 1/2 pounds fresh or frozen cranberries (6 cups)
  • 2 cups sugar
  • 1 cup pomegranate juice
  • 2 cups fresh pomegranate seeds

How to make this recipe

  1. In a medium saucepan, combine the cranberries with the sugar and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes. Scrape the cranberry sauce into a medium bowl and let stand until cool, about 2 hours. Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.

Make Ahead

The cranberry sauce can be refrigerated for up to 2 weeks. Fold in the pomegranate seeds just before serving.

Contributed By Published November 2008

457714 recipes/cranberry-pomegranate-sauce 2013-12-06T23:21:28+00:00 Melissa Rubel Jacobson fall|winter|christmas|thanksgiving|american|sauces-and-condiments|side-dishes|healthy|make-ahead november-2008 recipes,cranberry-pomegranate-sauce 457714

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