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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!
What are the health benefits of cranberries?
Cranberries are:
- A great source of antioxidants
- Rich in vitamin C and fiber
- A metabolism-boosting superfood
Is cranberry sauce good for you?
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.
What are pomegranates?
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.
How to make pomegranate cranberry sauce
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.
When is cranberry sauce done?
After following the recipe, the sauce takes about two hours to set or solidify.
Should pomegranate cranberry sauce be served hot or cold?
Enjoy Pomegranate Cranberry Sauce hot or cold. Ideally, serve it at room temperature or chilled.
More Recipes
- Cranberry Raspberry Sauce
- Cinnamon Bourbon Cranberry Sauce
- Cranberry Cobbler Smash
- Chipotle Salmon with Pomegranate Arils
- Sweet Potato Pound Cake with Cream Cheese Frosting
- Cranberry Cinnamon Rolls with Orange Icing
- Chicken Alfredo Spaghetti Squash
- Brussels Sprouts with Spicy Honey and Burrata
- Sage Brown Butter Biscuits
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Pomegranate Cranberry Sauce
Equipment
Ingredients
- 12 oz Fresh Cranberries
- 1/4 cup Orange Juice
- 2 tbsps Orange Zest
- 1 tbsp Lemon Juice
- 1 cup Sugar
- 1/2 cup Pomegranate juice
- 1 tsp Vanilla extract
- 3 tbsps Salted Butter
Instructions
- Over medium-low heat, add cranberries and sugar to a small saucepan along with orange juice, lemon juice, and orange zest. Mix together and add the pomegranate juice.
- Bring mixture to a boil, stirring occasionally. Boil for 3 minutes then reduce to simmer for 15-20 minutes, until cranberries are softened and sauce begins to thicken.
- Remove from heat and stir in vanilla extract and butter. Allow to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this recipe for the last two Thanksgivings. Gearing up to make it again. The family loves it and it’s better than that canned stuff. ❤️
I’m so happy to hear that, thank you!