Cranberry Pomegranate Sauce

cranberry-sauce-2Every Thanksgiving I cook cranberry sauce (sometimes cranberry relish) and every year I ask myself why, oh why do we do it only once a year. I mean, even the simplest homemade cranberry sauce is delicious and is incredibly easy to put together. And by “easy” I mean, my husband could do it (sorry, honey!). I don’t know about you, but I would absolutely love it to accompany any of my meat dishes any time of year!

It is decided! “Cook cranberry sauce more than once a year” is going on my list of resolutions for the upcoming new year!


Cranberry Pomegranate Sauce
Cook time
Total time
  • 12 oz cranberries, fresh or frozen
  • 12 oz pomegranate juice
  • ⅔ cup sugar
  • a pinch of salt
  • ¾ cup pomegranate seeds
  1. In a medium sauce pan combine cranberries, pomegranate juice, sugar and salt and bring to boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally, until cranberries have burst and sauce is slightly thickened.
  2. Remove from heat and stir in pomegranate seeds. Let cool to room temperature before serving.
The sauce will thicken as it cooks, and will thicken some more as it cools.


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