Pomegranate Cranberry Sauce is enhanced with orange and lime for a fruity and pleasantly tart spin on traditional cranberry sauce. Often served as a side dish, this jelly-like sauce is popular during Thanksgiving and Christmas. This would be a delicious addition to a holiday feast!
Pomegranate Cranberry sauce pairs well with my Herb Roasted Turkey. Also, check out my recipes for Honey and Thyme Turkey Croissants and White Wine Herb Roasted Chicken.
Skip the canned variety and make a yummy homemade sauce! This recipe is made with simple ingredients. It's super easy to prepare. Plus, it's healthier to make your own cranberry sauce!
Canned cranberry sauce contains LOTS of sugar because cranberries are naturally tart. Sugar balances the flavor.
However, you can control the amount of sugar in homemade cranberry sauce. This is why I highly encourage you to make your own! Pomegranates add a natural sweetener to this cranberry sauce. Pomegranate juice also cuts the bitterness.
Pomegranate is a fruit that contains hundreds of edible seeds. It has anti-inflammatory properties. Pomegranates can also improve gut health and digestion. The peak season for pomegranates is the fall but they are available through January.
Add cranberries and sugar to a small saucepan over medium-low heat. Then include orange zest and juice from one orange and one lemon. Mix the ingredients together, finally adding the pomegranate juice.
Stir occasionally. Let the mixture boil for three minutes before reducing the heat to simmer for 15-20 minutes. Stop when the cranberries have softened and the sauce begins to thicken.
After removing from heat, stir in vanilla extract and butter. Allow the cranberry sauce to cool completely before serving.
After following the recipe, the sauce takes about two hours to set or solidify.
Enjoy Pomegranate Cranberry Sauce hot or cold. Ideally, serve it at room temperature or chilled.
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