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Cranberry Pomegranate Sauce

"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."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 256 people have saved this

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 5 cups
 

Ingredients

  • 2 large tart apples
  • 2 pomegranates, peeled and seeds separated
  • 1 (16 fl oz) bottle pomegranate juice
  • 2 cups white sugar
  • 2 large oranges
  • 2 (12 ounce) bags fresh cranberries, rinsed and sorted
  • 1 cup pecans, chopped

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 152 | Total Fat: 3.7g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2007 by Time Chaser 
This recipe was just delightful on pork. The sugars caramelized to make a fruitful glaze on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2008 by daleka 
I'd probably give my own version of this recipe 4 stars but I changed a lot of the... MORE

 
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