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).

Justin Chapple
Justin Chapple
November 2018

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Credit: Johhny Miller

Recipe Summary test

active:
10 mins
total:
40 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

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