Reviewed: Nov. 20, 2011

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

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4 users found this review helpful

Reviewer:

Reviewed: Nov. 26, 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!

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5 users found this review helpful

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luckykittin

Reviewed: Nov. 24, 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!

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5 users found this review helpful

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MIRTANIA

Reviewed: Feb. 1, 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

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6 users found this review helpful

Reviewer:

TR6

Cooking Level: Expert

Living In: Clinton, North Carolina, USA

Reviewed: 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.

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16 users found this review helpful

Reviewer:

daleka

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: 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.

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19 users found this review helpful