Cranberry Pomegranate Sauce Recipe - Allrecipes.com
Cranberry Pomegranate Sauce Recipe
  • READY IN hrs

Cranberry Pomegranate Sauce

Recipe by  

"This is a delicious fruit-filled version of cranberry sauce. The pomegranate is cooked separately to facilitate seed removal, then both parts are combined to finish cooking. It's wonderful as an accompaniment for poultry, and can be made into a lovely trifle-type dessert with vanilla pudding and pound cake."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
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Directions

  1. Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
  2. Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  3. Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2007

This recipe was just delightful on pork. The sugars caramelized to make a fruitful glaze on my pork roast. It freezes well, so it is worth the time it takes to make it. It makes a good cheesecake topping as well.

 
Most Helpful Critical Review
Feb 01, 2010

ok not overly fond of this, but then I'm not crazy about cranberry sauce. Do enjoy pom juice.Was very tart and my family enjoyed it Thanksgiving

 

8 Ratings

Nov 30, 2008

I'd probably give my own version of this recipe 4 stars but I changed a lot of the ingredients. I used orange juice instead of pomegranate, added the juice and zest of 1 lime, about a tbs of Grand Marnier, omitted the apple, and didn't use the pecans. I attempted to boil the pomegranate for a while, which did make it a little easier to take out the seeds. I didn't bother straining any of it because I don't mind pomegranate seeds. Either way, it was a nice twist on the classic cranberry sauce and perfect with turkey and potatoes, and could work as a dessert sauce too.

 
Nov 30, 2010

Fantastic! I cut the sugar to 1 3/4 C and it seemed perfectly sweet. Thanks for the delicious recipe, it was perfect at our Thanksgiving table!

 
Nov 30, 2010

This sauce was delicious! We added some raspberries and strawberries left over in the fridge. Instead of pomegranate juice we used apple cider and omitted the pecans. After the sauce was cooked and ready we took all the seeds left over and make some yummy tea. Two dishes in one! Great recipe!

 
Nov 20, 2011

Made this last Thanksgiving and I can not wait to serve it again. Everyone loved it!

 
Nov 22, 2012

Even the non cranberry lovers in my family enjoyed this dish!

 
Nov 09, 2012

Wonderful! I cut the sugar in half. I added cloves, cinnamon & nutmeg. It was a hit! Will make again.

 

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Nutrition

  • Calories
  • 150 kcal
  • 7%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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