Reviewed: Feb. 7, 2009

Healthful choice with the added texture of pomegranate seeds is a fantastic holiday "cranberry sauce". My family raved and I've made it just because. I made the recipe just as is.

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Connie W.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 28, 2008

Made this for Christmas dinner. I'm already having to make the second batch because it's been requested for leftovers! I made the recipe exactly how it was given here and I didn't take the cinnamon sticks out for 24 hours (right before serving). The spices were not overpowering at all for us. My next batch I'm trying the Grand Marnier some have suggested. Great recipe and a great way to introduce pomegranate novices to this delicious and unique fruit as we did with our guests!

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Kelly

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Reviewed: Dec. 4, 2008

The cinnamon was very overpowering, but I was able to fix it with some lime juice and added lime slices to garnish (see photo) and it turned out splendidly. It was the first dish to run out at Thanksgiving - and a made a double batch! My spouse even licked the bowl clean - after the guests departed, of course :-)

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Lojalita

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 22, 2008

My husband, toddler and I all very much enjoyed this sauce, and it's going to be a regular item at the dinner table from now on. The only thing I did different from the recipe was to pull the cinnamon sticks from the sauce after 3 hours instead of waiting a full 8 hours. It was spicy enough without being overwhelming, for us, at that point.

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Sass

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Reviewed: Oct. 21, 2008

I have never tried to make a cranberry sauce. But this was so easy and the pomegranate is a nice addition. Family loved it and keeps requesting it year-round.

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SouthernAloha

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2007

I made this for Thanksgiving dinner, and I'm sorry to say it wasn't very well received. The basic cranberry sauce is great, but the spices were too much. My husband and I tasted it right after cooking, and it was fine, so perhaps I left the cinnamon sticks in too long? (It was about 24 hours total to serving time.) But the next day it was definitely different, and it tasted like the cloves were too strong. I wanted to try using pomegranates in a cranberry sauce, and this was the only recipe I found, but they didn't add much in the end because the cranberry/clove taste was too strong. (Plus everyone that ate it said "Oh no, what is so crunchy in here? Are you supposed to eat that?" but that's not the recipe's fault they don't know what a pomegranate is.) My suggestiong would be to skip the poms all together and cut back the spices, and you've got a great sauce that I might try again.

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Rachel

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Reviewed: Nov. 30, 2007

This cranberry sauce was delicious but several of my guests did not like the consistency of the pomegranates (maybe the one I got was not ripe enough, I don't usually buy them so I was not sure how to pick one). I enjoyed it and will use the leftovers with pork & chicken in the future.

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Linda

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Nov. 26, 2007

Superb - There's nothing like fresh cranberry sauce. The pomegranate adds a nice touch. I also mixed in 1/4 cup Grand Manier. A true hit at the Thanksgiving Day table!

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Gigi

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2007

Made this today to freeze for Xmas. Spouse and I don't eat cranberry sauce but we sure liked this. I replaced some of the orange juice with Grande Marnier. Very Good and will definately make again. Shirley

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Shirley H

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Reviewed: Nov. 15, 2007

Actually, I haven't tried it yet, but it is very similar to the one I make every year for Thanksgiving and Christmas, and I intend to do this one this year, the pomegranite seeds sound like a great addition, plus I will try the cheesecake as well. Thanks.

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FibroLady

Cooking Level: Professional

Home Town: Thomasville, Georgia, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 14, 2007

Sorry this didn't work out for you Rachel. Yes, the poms are an acquired taste, I've been eating them for over 30 years....it's only now that they are getting popular. This recipe is MEANT to be quite spicy & crunchy....so you made it correctly. As per your suggestion, to make it moe "palatable" for your desired taste, removing the poms/spices, etc., what you find is the original recipe found on the back of just about any bag of fresh cranberries. Maybe you can start from there, then create something more to your liking. :) Use your imagination! That's where most fun recipes come from..."basic" guidelines plus your own "special touch".

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