If you love fresh cranberries and pomegranate seeds, you are going to LOVE this Cranberry Pomegranate Sauce.
One of my favorite sides to make for the holidays, both Thanksgiving and Christmas, is this cranberry pomegranate sauce. Well its about high-time I shared this sweet and tangy recipe with you.
This cranberry sauce is fresh, sweet, tart, and chunky — this aint the 80’s jiggly jellied canned cranberry sauce I grew up eating. No offense mom.
Make this cranberry sauce a few days before your dinner and sprinkle additional pomegranate seeds and fresh orange zest using a zester when ready to serve.
This dish is sure to be a hit with your family and friends at your next holiday gathering.
Cranberry Pomegranate Sauce Ingredients
- fresh cranberries
- pomegranate seeds
How to make Cranberry Pomegranate Sauce
In a large saucepan, combine the cranberries, orange, orange juice, and sugar.
Cook and stir over medium heat for 15 to 20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer.
Remove from the heat; stir in orange zest and additional pomegranate seeds. Serve warm or chilled.
How to store Cranberry Sauce
This sauce can be stored in an airtight container for up to 7 days. It can also be frozen for up to one year. I highly recommend these plastic containers for freezing and thaw in the refrigerator before serving.
Ways to Use Leftover Cranberry Sauce
- Serve with my other must have dishes for Thanksgiving
- Smoked Turkey and Cranberry Croissant Sandwich
- Spread as a jam on Cheddar and Green Chile Scones
- Spread on Galletas de Suero (Buttermilk Biscuits)
- Serve over Baked Brie as an appetizer
- Stir the cranberry sauce into a bowl of Avena (Oatmeal)
- Serve in a bowl on a festive Charcuterie Board
Cranberry Pomegranate Sauce
- 1 12-ounce package fresh cranberries
- 1 medium navel orange, peeled and sectioned
- 1 medium navel orange, zest and juice
- 3/4 cup sugar
- 1/2 cup pomegranate seeds
- In a large saucepan, combine the cranberries, orange, orange juice, and sugar.
- Cook and stir over medium heat for 15 to 20 minutes or until berries pop and the mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer.
- Remove from the heat; stir in orange zest and additional pomegranate seeds. Serve warm or chilled.
- This recipe makes 2 1/2 cups cranberry sauce.
Photography: Jenna Sparks
Originally published: November 2017