Ingredients Condiments Lemon-Pomegranate Cranberry Sauce Be the first to rate & review! A quick whirl in a food processor is all it takes to make this fresh-tasting sauce—no cooking required. For a savory upgrade, stir in finely ground toasted coriander (see Notes). By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on November 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Johhny Miller Active Time: 10 mins Total Time: 40 mins Yield: 10 Ingredients 1 pound fresh or thawed frozen cranberries (4 cups) 1 lemon, seeded and cut into 1-inch pieces 3/4 cup granulated sugar 1 tablespoon minced peeled fresh ginger (from 1 [1-inch] piece) 1 teaspoon kosher salt 1/2 cup pomegranate arils Directions Place cranberries, lemon, sugar, ginger, and salt in a food processor, and process until cranberries and lemon are very finely chopped, 1 to 2 minutes. Scrape into a bowl, and stir in pomegranate arils. Cover and refrigerate at least 30 minutes or up to 24 hours before serving. Notes Toasted Coriander Seed Powder: Place 2 teaspoons coriander seeds in a small skillet over medium, and cook, shaking pan, until very fragrant, about 3 minutes. Transfer to a spice grinder, and let cool about 5 minutes. Grind seeds into a powder, then fold into cranberry sauce before chilling. Rate it Print