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Cranberry Pomegranate Sauce
Prep
30 mins
Cook
45 mins
Servings
24
Difficulty
Hard
This cranberry pomegranate sauce is my go to recipe when I want something that feels fancy but comes together quickly. The combination of tart cranberries, sweet pomegranate, and bright citrus creates this beautiful deep ruby color that looks stunning on any holiday table. What I love most is that it's ready in just about an hour and uses ingredients you can find year round at most grocery stores, so it won't break the bank. Pomegranates are packed with antioxidants that support heart health, making this sauce as nutritious as it is delicious. Whether you're serving it with turkey, ham, or even vanilla ice cream, this one always gets compliments.
Ella x
Ingredients
- 22 large tart apples
- 22 pomegranates, peeled and seeds separated
- 11 (16 fl oz) bottle pomegranate juice
- 22 cups white sugar
- 22 large oranges
- 22 (12 ounce) bags fresh cranberries, rinsed and sorted
- 11 cup pecans, chopped
Detail level
Instructions
- 1
Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
- 2
Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
- 3
Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.
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