This vibrant cranberry pomegranate sauce is a sweet and tangy treat. With fresh cranberries and juicy pomegranate, it’s perfect for holiday dinners or just topping your breakfast yogurt!
Making it is as easy as mixing everything in a pot and letting it bubble away. The bright color makes it look fancy, but it’s really simple! I love it best with turkey, but it’s great with everything!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are ideal for this recipe as they bring a tartness that balances the sweetness. If you can’t find fresh ones, frozen cranberries work just as well. Just make sure to rinse and sort through them before using.
Pomegranate Juice: Fresh pomegranate juice adds a rich flavor and vibrant color. If fresh isn’t an option, use 100% pure bottled pomegranate juice without added sugars. You could even substitute with cranberry juice if needed, though it will taste different.
Sugar: Adjust the sugar based on your taste preference. For a healthier option, you could try honey or maple syrup instead. Just remember that these sweeteners might slightly alter the final flavor.
Pomegranate Arils: They are excellent for garnish, adding texture and a burst of flavor. If you don’t have pomegranate at hand, a sprinkle of chopped walnuts or pecans can add a lovely crunch.
How Do I Get the Right Consistency for My Sauce?
The key to achieving the perfect sauce consistency is in the cooking time. You’ll want to simmer it until most cranberries burst, which helps the sauce thicken. If you find it’s too thin, simmer it a bit longer. If it’s too thick, simply add a touch of water until the desired consistency is reached. Stir occasionally to prevent sticking!
- Start with medium-high heat to get it boiling.
- Reduce to medium-low for simmering – this gentle heat allows flavors to meld perfectly.
- Don’t forget, the sauce will continue to thicken as it cools, so keep that in mind while mixing!
How to Make Cranberry Pomegranate Sauce
Ingredients You’ll Need:
- 12 oz (340g) fresh or frozen cranberries
- 1 cup pomegranate juice (preferably fresh)
- 1 cup granulated sugar (adjust to taste)
- 1/2 cup water
- 1/2 cup pomegranate arils (seeds), for garnish
- Zest of 1 orange (optional, for brightness)
- 1 tbsp fresh lemon juice (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 20 minutes of cooking time. After cooking, let the sauce cool for at least 30 minutes to thicken before serving. In total, you should plan for about 1 hour from start to finish!
Step-by-Step Instructions:
1. Prep the Cranberries:
Start by rinsing the cranberries under cold water to clean them. Take a moment to sort through and remove any that are bruised or soft. Drain them well and set aside.
2. Combine the Ingredients:
In a medium saucepan, mix together the rinsed cranberries, pomegranate juice, sugar, and water. Stir the ingredients well to combine, and place the saucepan over medium-high heat. Keep an eye on it while it heats up!
3. Boil and Simmer:
Once the mixture reaches a boil, reduce the heat to medium-low. Allow it to simmer gently for about 10 minutes. You’ll see the cranberries start to burst open, and the sauce will begin to thicken. Stir occasionally to make sure nothing sticks to the bottom.
4. Add Zest and Juice:
After simmering, remove the saucepan from the heat. If you’re using the orange zest and lemon juice, stir them in now for an extra bit of flavor. These additions brighten the sauce beautifully!
5. Cool Down:
Let the sauce cool at room temperature. Remember, it will thicken further as it cools, so don’t worry if it seems a little runny at first.
6. Garnish and Serve:
Once the sauce is cool, pour it into a serving bowl. Top it off with the fresh pomegranate arils, which add a lovely color and texture. Now it’s ready to enjoy!
7. Enjoy!
This tangy and sweet cranberry pomegranate sauce is perfect alongside turkey, chicken, or even drizzled over desserts. Serve it chilled or at room temperature, and watch it brighten up your meal!
Enjoy your delicious homemade sauce!
Can I Use Dried Cranberries Instead?
Dried cranberries will not work as a substitute in this recipe, as they lack the moisture needed to create the sauce. Fresh or frozen cranberries are crucial for achieving the right texture and flavor.
Can I Make This Sauce Sugar-Free?
Absolutely! You can use sugar substitutes like stevia or erythritol. Keep in mind that the sweetness level may vary, so start with a small amount and adjust to taste as the sauce cooks.
How to Store Leftovers?
Store any leftover cranberry pomegranate sauce in an airtight container in the refrigerator for up to a week. It can also be frozen for up to three months. To defrost, move it to the fridge overnight before serving again.
Can I Use Store-Bought Pomegranate Juice?
Yes, store-bought pomegranate juice works perfectly! Just be sure to choose a variety that is 100% juice without added sugars or preservatives for the best flavor!
