Cranberry Pomegranate Sauce

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Carolyn Bunkley 4

"This is a delicious, healthy 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 poundcake."
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1 h 15 24 servings yields About 5 cups
Serving size has been adjusted!

Original recipe yields 24 servings



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  1. You will need 2 saucepans, one large and one small.
  2. Wash and pick over the cranberries and place in large saucepan.
  3. Remove zest from half of one orange and chop very fine; add to large pan.
  4. Peel oranges; coarsely chop flesh and add to large pan.
  5. Peel and core apples, and put peelings and cores in a small saucepan.
  6. Chop apple flesh and add to large pan.
  7. Cut open pomegranate and remove seeds and put seeds in small pan with apple cores and peels.
  8. Pour about one-half cup pomegranate juice into smaller pan and add the rest to the larger pan.
  9. Put one-half cup sugar into the smaller pan and add the rest to the larger pan.
  10. Bring both pans to a boil, then turn down heat and simmer about 30 minutes.
  11. Remove smaller pan from heat and strain liquid into larger pan.
  12. Allow solids in smaller pan to cool slightly, then put through a sieve to remove seeds and apple peels. Press firmly with the back of a wooden spoon to extract as much of the "good stuff" as possuble. Discard seeds and peels and add remaining pulp and juice to larger saucepan.
  13. Stir well, adding nuts now if you choose to use them. Cook about 10 minutes longer, whether or not you added nuts.
  14. Taste for sweetness. If it is too tart for you, add a little more sugar.
  15. Cool. Serve chilled, warm, or at room temperature.