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Cranberry and Pomegranate Sauce recipe

Cranberry and Pomegranate Sauce recipe


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  • Recipes
  • Dish type
  • Side dish
  • Sauce

Homemade cranberry sauce will always beat the store-bought varieties. Serve with roast chicken or turkey for Sunday lunch or Christmas dinner.

25 people made this

IngredientsServes: 24

  • 350g fresh cranberries, rinsed and sorted
  • 200g caster sugar
  • 250ml orange juice
  • 1 teaspoon orange zest
  • 1/4 teaspoon ground cloves
  • 2 cinnamon sticks
  • 1 pomegranate, peeled and seeds separated

MethodPrep:15min ›Cook:20min ›Extra time:8hr chilling › Ready in:8hr35min

  1. Mix the cranberries, sugar, orange juice, orange zest, ground cloves and cinnamon sticks together in a saucepan. Bring to the boil. Lower heat to medium and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
  2. Stir the pomegranate seeds into the cranberry mixture and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.

Watch how!

Watch how to make three different kinds of cranberry sauce starting with an easy base recipe in our How to make cranberry sauce video.

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Reviews & ratingsAverage global rating:(28)

Reviews in English (24)

by Alice C.

*This year I subbed POM juice for the OJ, took out the cloves & pomegranate seeds and added a chopped mango. In my 2nd batch I did the same but used a small can of manderin oranges instead of mango. yum!*Sorry this didn't work out for you Rachel.Yes, the poms are an acquired taste, I've been eating them for over 30 years....it's only now that they are getting popular.This recipe is MEANT to be quite spicy & crunchy....so you made it correctly.As per your suggestion, to make it moe "palatable" for your desired taste, removing the poms/spices, etc., what you find is the original recipe found on the back of just about any bag of fresh cranberries.Maybe you can start from there, then create something more to your liking. Use your imagination!That's where most fun recipes come from..."basic" guidelines plus your own "special touch".11/6/10 A friend of mine just emailed me and gave me her version of my basic recipe! I haven't tried it yet, but I will! She substituted lt. brown sugar for the white sugar and 1 cup of peeled fresh FIGS, sliced in place of the poms.I just made a batch of this sauce for dinner tonight and tried it with apple cider in place of the OJ and 1 cup of chopped apples and pears. Oh my! Delish!This is basically a "do what you want to it" type of recipe. As long as the sugar and liquid stay the same as far as amts., it keeps it's consistancy. I would LOVE to hear how anyone else changes this up. Cooking is ALL about creativity and new ideas!-14 Nov 2007

by Connie W.

Healthful choice with the added texture of pomegranate seeds is a fantastic holiday "cranberry sauce". My family raved and I've made it just because. I made the recipe just as is.-07 Feb 2009

by Lojalita

The cinnamon was very overpowering, but I was able to fix it with some lime juice and added lime slices to garnish (see photo) and it turned out splendidly. It was the first dish to run out at Thanksgiving - and a made a double batch!My spouse even licked the bowl clean - after the guests departed, of course :-)-04 Dec 2008


Recipe Summary

  • 2 teaspoons vegetable oil
  • 1 large shallot, finely chopped
  • 1 bag (12 ounces) fresh or frozen cranberries
  • 1 cup pomegranate juice
  • 1/2 cup packed dark-brown sugar
  • Coarse salt and ground pepper
  • 1/2 cup pomegranate seeds (optional)

In a medium saucepan, heat oil over medium-high. Add shallot cook, stirring constantly, until softened, 3 minutes. Add cranberries, pomegranate juice, and brown sugar season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until cranberries have burst and sauce is slightly thickened, 10 minutes. Remove from heat. Stir in pomegranate seeds (if using). Let cool to room temperature before serving.


Why this recipe is so awesome

Because of my family’s obsession with pomegranates, I started adding them to my cranberry sauce. And now I don’t make cranberry sauce any other way!

Two of fall’s most glorious fruits are cooked together to make one heck of a delicious sauce. It is easy to whip up, only requires 4 ingredients, can be made ahead of time and lasts for a long time.

Oh, and did I mention it is ridiculously delicious?! I use this sauce with my holiday turkey, but you can serve it with any white meat like a pork tenderloin or roast chicken.


Cranberry Pomegranate Sauce Sticky Bread

A super-moist bread with plenty of sweet and tangy flavors that’s perfect to toast for breakfast. A great way to use up leftover cranberry dressing!

Ingredients

  • 2 Tablespoons Ground Flax Seeds (or Use Regular Eggs)
  • 5 Tablespoons Warm Water (omit If Using Regular Eggs)
  • 1 cup All-purpose Flour
  • ½ cups Whole Wheat Flour
  • 1-½ teaspoon Ground Cinnamon
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ⅓ cups Coconut Milk
  • ⅔ cups Granulated Sugar
  • ⅓ cups Unsweetened Apple Sauce (option To Use Coconut Oil Here)
  • ½ teaspoons Fiori Di Sicilia Extract (my Secret Ingredient) Or 1 Tsp Vanilla + 1 Tsp Orange Zest
  • 1 cup 1 Cup Pomegranate Cranberry Sauce (recipe Above Or Use Your Own)

Preparation

Combine the ground flax and water in a small bowl to create your flax eggs set aside for about 15 minutes until the water and flax create an egg-like mixture.

Add the flours, cinnamon, baking soda, and salt to a medium mixing bowl. Whisk to combine.

In another medium mixing bowl, whisk the coconut milk into the sugar until creamed. Add the applesauce, mix into the sugar mixture. Stir in the flax eggs and extract, then pour the wet ingredients into the dry ingredients and stir until just combined. Fold in ⅔ of the cranberry sauce so that it creates ribbons of cranberry.

Spray 3 mini loaf pans (3 x 5.75 inches) with oil. Divide the mixture into the pans.
Take the remaining ⅓ of cranberry sauce and scatter dollops of sauce across the top of each bread.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Cool and slice.

This bread is super moist. I love to slice it for breakfast, put it under the broiler for a few minutes and add a little butter. Crispy top + moist interior = yum!

NOTES
*if your cranberry sauce is watery, either strain it or reduce other liquid in the recipe.


INSTRUCTIONS

In a small bowl collect all the pomegranate seeds from two pomegranates. (See our blog post for tips and tricks). Set aside.

In a medium saucepan on medium-high heat, bring the pomegranate juice, sugar, lemon juice, lemon zest and salt to a boil. Reduce heat to medium-low and slowly simmer until some of the liquid is reduced, about 20-30 minutes. Add the pomegranate seeds and continue to simmer, about another 10 minutes.

Meanwhile, peel, core and dice the apples into small dice and set aside.

Strain the pomegranate juice and seeds through a fine mesh sieve into a large bowl, making sure to press all the juice out of the pomegranate seeds. Then pour the juice back into the saucepan and bring to a boil again.

Add the cranberries to the pomegranate juice and bring to a boil, then reduce heat to medium and simmer for 8-10 minutes. Add the apples and a pinch of cinnamon. Cook until the apples are tender, about another 8-10 minutes.

Pour into a serving dish and serve warm or chill and serve cold.

Perfect by itself, over biscuits, or even in your favorite sandwich.


Cranberry Pomegranate Sauce

Amount Per Serving Calories 80 Calories from Fat 2 % Daily Value * Total Fat 0.2g 1 % Saturated Fat 0.0g 0 % Cholesterol 0.0mg 0 % Sodium 6.1mg 1 % Total Carbohydrate 20g 7 % Dietary Fiber 1.9g 8 % Protein 0.4g 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Cranberry Sauce with Pear & Pomegranate

Cranberry sauce is a holiday favorite and we love making our own from scratch. This recipe is simple, quick, easy and embraces the bounty of fall’s delicious fruits.

Ingredients

  • 12 ounces, weight Fresh Or Frozen Cranberries
  • ¼ cups Orange Juice (1 Orange Yields About 1/4 Cup)
  • 1 whole Pear - Cleaned, Cored, Cubed, Skin Left On
  • ¼ cups Water
  • 1 pinch Ground Cinnamon
  • 1 pinch Ground Ginger
  • 1 pinch Stevia Or Your Favorite Natural Sweetener To Taste
  • 2 ounces, weight Pomegranate Seeds (Fresh Or Frozen), Plus Extra For Garnish

Preparation

Rinse fresh cranberries. Place cranberries, orange juice, pear, water and spices in a medium saucepan. Heat on stove top over medium heat until boiling. Reduce heat to a simmer, partially cover with a lid and cook for about 10 minutes. The cranberries will burst and the sauce will thicken a bit. Add more water or orange juice if you want a thinner sauce. Stir occasionally so your sauce does not burn. Add sweetener to taste and adjust spices if needed. Add pomegranate seeds at the end and gently stir them into the sauce.

As this sauce cools it will continue to thicken a bit. Serve topped with fresh pomegranate seeds and grated orange zest.


Cranberry-Pomegranate Sauce

This post may contain affiliate links. Please read my disclosure policy.

The combo happens to be one of my favorite juices in the morning. So I figured, why not give it a try with a cranberry-pomegranate sauce this Thanksgiving.

Initially, I was just going to add in some of my favorite POM juice and let it give some extra kick to the sauce. But since I had a ripe pomegranate at home (ok, I confess — three ripe pomegranates!), I decided at the last second to throw in some fresh pomegranate seeds as well. And oh my word — what fun. In addition to lending that irresistibly sweet and tart flavor to the sauce, the pomegranate seeds also provided some fun mini-“crunch” to the normally smooth sauce. Totally easy, and totally delicious — I loved it!

So if you’re looking for a new spin on cranberry sauce this Thanksgiving, give this a try! Perhaps the best part is that it makes fantastic leftovers too — perfect on any cooked meats, seafood, or veggies. Or toss it in the blender with some fruit and make a smoothies. :-) However you enjoy it, I think you’ll love it!


Cranberry Pomegranate Sauce

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 138

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


INSTRUCTIONS

In a small bowl collect all the pomegranate seeds from two pomegranates. (See our blog post for tips and tricks). Set aside.

In a medium saucepan on medium-high heat, bring the pomegranate juice, sugar, lemon juice, lemon zest and salt to a boil. Reduce heat to medium-low and slowly simmer until some of the liquid is reduced, about 20-30 minutes. Add the pomegranate seeds and continue to simmer, about another 10 minutes.

Meanwhile, peel, core and dice the apples into small dice and set aside.

Strain the pomegranate juice and seeds through a fine mesh sieve into a large bowl, making sure to press all the juice out of the pomegranate seeds. Then pour the juice back into the saucepan and bring to a boil again.

Add the cranberries to the pomegranate juice and bring to a boil, then reduce heat to medium and simmer for 8-10 minutes. Add the apples and a pinch of cinnamon. Cook until the apples are tender, about another 8-10 minutes.

Pour into a serving dish and serve warm or chill and serve cold.

Perfect by itself, over biscuits, or even in your favorite sandwich.



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