Cranberries + Pomegranates.
The combo happens to be one of my favorite juices in the morning. So I figured, why not give it a try with a cranberry-pomegranate sauce this Thanksgiving?!?
Initially, I was just going to add in some of my favorite POM juice and let it give some extra kick to the sauce. But since I had a ripe pomegranate at home (ok, I confess — three ripe pomegranates!), I decided at the last second to throw in some fresh pomegranate seeds as well. And oh my word — what fun!!! In addition to lending that irresistibly sweet and tart flavor to the sauce, the pomegranate seeds also provided some fun mini-“crunch” to the normally smooth sauce. Totally easy, and totally delicious — I loved it!
So if you’re looking for a new spin on cranberry sauce this Thanksgiving, give this a try! Perhaps the best part is that it makes fantastic leftovers too — perfect on any cooked meats, seafood, or veggies. Or toss it in the blender with some fruit and make a smoothies. :-) However you enjoy it, I think you’ll love it!
Cranberry-Pomegranate Sauce
Ingredients
- 1 bag (12 oz.) fresh cranberries
- 2 cups (16 oz.) POM pomegranate juice
- 1/2 – 3/4 cups sugar (depending on your preferred level of sweetness)
- seeds from 1 pomegranate (optional)
Instructions
- Combine the cranberries, pomegranate juice and sugar together in a medium saucepan over medium-high heat. Bring to a boil, and then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally to prevent burning.
- Then remove from heat, and stir in pomegranate seeds. Refrigerate until ready to serve (and sauce will thicken as it cools).
Notes
Did you make this?Let me know how it turned out in the comments below!
Ali’s Tip:
Feel free to also add in a cinnamon stick while this cooks to give it an extra kick!
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Here is how I assembled this recipe. I added a couple ingredients. Especially since the sauce looked to not be thickening as I cooked it and let it cool, I added Cornstarch, to make sure it would set up as it cooled in the fridge. I also measured out the Pomegranate seeds as I pulled the fruit apart to deseed it.
Ingredients:
**1 bag (12 oz.)** fresh cranberries
**2 cups (16 oz.)** POM (brand) pomegranate juice
**1/2** – 3/4 cups sugar (depending on your preferred level of sweetness)
**2/3** cup seeds from 1 pomegranate (3/4 of the fruit)
1 small Navel orange approximately 3.5” long (zested)
1 TBS Cornstarch
Directions:
1. **Deseed Pomegranate First**
2. Combine the cranberries, pomegranate juice and sugar, cornstarch whisk together in a medium saucepan over medium-high heat.
3. Bring to a boil, and then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally to prevent burning.
4. Then remove from heat, and stir in pomegranate seeds & orange zest.
5. Refrigerate until ready to serve (and sauce will thicken as it cools).
made this tonite but tweaked it a little, used 4 bags cranberries, seeds from 2 pomegranates and only 1/2 cups sugar as I like it tart. I also adjusted Knudsens Just Pom juice to 32 ounces and added pinch of ground cloves, 1 cinnamon stick, and 1/2 tsp of pumpkin pie spice. Also for some of it, I added a lace cap of brandy after sauce was done . It made plenty, enough to bring to two homes tomorrow and still have good portion for our home too.
Thanks for sharing with us Rosemary, we’re glad you were able to adapt this and that you enjoyed it! :)
I followed the recipe, including the cinnamon stick. I did add the zest of 1 orange. This did not thicken. I now wish I would have added a small amount if pectin of gelatin. itwill go well with turkey or on fresh bread with a little butter. I’m also going to use thus to mix with cream cheese & whipping cream for a crepe filling Saturday morning.
I saw this and was so excited, because I created a pomegranate-cranberry sauce as well this Thanksgiving! Mine has a few more spices – I would love to see how they compare. If you want to look at my recipe, it is at https://procrastinatingcollegecook.blogspot.com/2010/11/pomegranate-cranberry-sauce.html
What a great twist on a classic. I remember trying pomegranates for the first time in 7th grade. They still intrigue me because I’ve never really had them in any form but juice since then.
Absolutely gorgeous! I’m actually going to try this on Thursday – it looks lovely!
What an awesome idea! I bet the crunchy bite from the pomegranates will be perfect on your Thanksgiving plate!
I love cranberries and pomegranate this would be great. I will have to let my wife know about this twist. You should share this over at www.dishfolio.com it would be a great addition.
I’ve never tried this combo–but I love both cranberries and pomegranates, so I will make a point to try out your recipe! :-)
i absolutely love the vibrancy of the red cranberries! looks delicious!