Cranberry Pomegranate Sauce Recipe

Elevate your Thanksgiving feast with this vibrant and easy Cranberry Pomegranate Sauce! The sweet-tart cranberries and juicy pomegranate seeds create a sensational flavor combination that's perfect alongside roasted turkey, ham, or even cheese and crackers. This make-ahead recipe allows you to focus on other Thanksgiving preparations. Prepare the cranberry base in advance and simply fold in the pomegranate seeds right before serving for a burst of freshness and stunning presentation.

Prep Time 25 mins
Cook Time 135 mins
Calories 383.6 kcal
Protein 3g
Rating 4.0 (1 Reviews)
Cranberry Pomegranate Sauce 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Pomegranate Sauce

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How to Make Cranberry Pomegranate Sauce

  1. In a medium saucepan, combine 12 ounces fresh cranberries, 1 cup granulated sugar, and 1/2 cup pomegranate juice.
  2. Bring the mixture to a simmer over medium heat. Reduce heat to low, and cook, stirring occasionally, until most of the cranberries have burst and the sauce has thickened, about 10-15 minutes.
  3. Remove from heat and let the cranberry sauce cool completely in the saucepan. This will allow the flavors to meld and the sauce to thicken further. (Approximately 2 hours)
  4. Meanwhile, prepare the pomegranates: Cut two pomegranates in half crosswise. Hold each half, cut-side down, over a large bowl and gently tap the back of the fruit with a wooden spoon to release the seeds and juice.
  5. Once the cranberry sauce is completely cool, gently fold in the pomegranate seeds from about two pomegranates (approximately 1 cup of seeds).
  6. Refrigerate the cranberry pomegranate sauce, covered, for at least 2 hours to allow the flavors to fully develop before serving. Serve chilled or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

338g

Fat

0g

Carbs

32g