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Pomegranate Cranberry Sauce

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  • Author: Ruby Moukli


Makes about 4 cups (1 litre)


  • 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


  1. Throw it all in a pot (except the fresh pomegranate seeds) and bring to a boil, then simmer over low heat until the berries have mostly all popped and it’s thickened (about 1/2 hour). It will thicken more as it cools, so don’t cook too long.
  2. Taste as you go and add more sugar if needed (this will depend on your berries). If it gets too thick, simply add more booze!
  3. Once it’s cooled enough to touch, remove cinnamon sticks and cloves (if you can find them in the sauce), then add pomegranate seeds.
  4. Sprinkle a little of the reserved orange zest on the bowl when you serve.
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