How to Make Cranberry Pomegranate Sauce - A Step-by-Step Guide

Thanksgiving is just around the corner, and one of the star attractions of the holiday meal is the cranberry sauce. While the traditional canned version is a classic, why not try something a little different this year and make your own Cranberry Pomegranate Sauce?

This homemade sauce is bursting with delicious flavors and is the perfect accompaniment to your Thanksgiving turkey or ham. The combination of tart cranberries and sweet pomegranate juice creates a sauce that is both tangy a...

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Ingredients

  • 2 large tart apples
  • 2 pomegranates, peeled and seeds separated
  • 1 (16 fl oz) bottle pomegranate juice
  • 2 cups white sugar
  • 2 large oranges
  • 2 (12 ounce) bags fresh cranberries, rinsed and sorted
  • 1 cup pecans, chopped

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 24
  • Yield: 5 cups

  • 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.
  • 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.
  • 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.
  • Nutrition

    150 cal.

    • Total Fat: 4g
    • Saturated Fat: 0g
    • Sodium: 2mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 3g
    • Total Sugars: 26g
    • Protein: 1g
    • Vitamin C: 14mg
    • Calcium: 14mg
    • Iron: 0mg
    • Potassium: 124mg