Description
This vibrant Pomegranate Cranberry Sauce combines tart cranberries and sweet pomegranate juice for a festive and flavorful addition to your holiday table.
Ingredients
Scale
- 500 g cranberries (fresh or frozen)
- 1 cup (250 ml) orange juice
- 1 cup (250 ml) pomegranate juice
- 2 cups sugar (400 g) (I used Demerara but any caster is fine)
- Zest of 1 orange (reserve a small amount for garnish)
- 2 cinnamon sticks (or 1 tsp ground)
- 3 whole cloves (or 1/2 tsp ground)
- 3 Tbsp port or other fortified wine (or use a triple sec for more intense orange flavour)
- 2 Tbsp pomegranate syrup (optional)
- 1 cup fresh pomegranate seeds
Instructions
- Combine cranberries, orange juice, pomegranate juice, sugar, and orange zest in a large pot.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Once boiling, reduce the heat to low and let it simmer for about 30 minutes, or until the cranberries have mostly popped and the sauce has thickened.
- Remove from heat and let cool slightly. Stir in the fresh pomegranate seeds.
- Transfer the sauce to a serving dish and garnish with reserved orange zest before serving.
Notes
For a thicker sauce, simmer longer until desired consistency is reached. This sauce can be made ahead and stored in the refrigerator for up to a week. Serve chilled or at room temperature. The addition of pomegranate seeds adds a delightful crunch and burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 36
- Sodium: 2
- Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 0
- Cholesterol: 0