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Cranberry Pomegranate Sauce

This vibrant and tangy fresh cranberry pomegranate sauce is the perfect companion for holiday meals, offering a delightful balance of sweet and tart flavors.
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Prep Time 2 minutes
Cook Time 20 minutes
Total Time 2 hours 22 minutes
Servings: 10 servings
Course: Condiment, Side Dish
Cuisine: American, Holiday
Calories: 105
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 oz 1 bag (12 oz.) fresh cranberries Choose firm, plump berries.
  • 16 oz 2 cups (16 oz.) pomegranate juice Use unsweetened for more control over sweetness.
  • 0.5 to 0.75 cup 1/2 to 3/4 cup sugar Adjust based on desired sweetness.
  • 1 seeds from 1 pomegranate Optional, for added crunch and texture.

Method
 

Preparation
  1. Rinse the fresh cranberries under cool running water, then drain them well. Pick out any soft, shriveled, or damaged berries, along with any leaves or stems.
  2. Add the cranberries, pomegranate juice, and 1/2 cup sugar to a medium saucepan. Set the pan over medium-high heat and stir to help the sugar begin to dissolve.
Cooking
  1. Bring the mixture to a boil. Then reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally to prevent sticking.
  2. Taste the sauce carefully once the berries have softened. If you want it sweeter, stir in a little more sugar and let it dissolve.
Final Steps
  1. Remove the pan from the heat. Stir in the optional pomegranate seeds, if using, and let the sauce cool.
  2. Transfer it to a covered container and refrigerate for about 2 hours. The sauce will thicken as it chills.

Notes

This sauce can be made ahead of time and pairs well with holiday dishes. Store in a covered container; refrigerate and consume within 5 to 7 days. Can freeze for up to 2 months.