Lemon-Pomegranate Cranberry Sauce

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).

Lemon-Pomegranate Cranberry Sauce
Photo: Johhny Miller
Active Time:
10 mins
Total Time:
40 mins


  • 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


  1. 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.


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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