Cranberry Pomegranate Sauce

25 Dec

Beautiful, jewel-toned, sweet, tart and texturally interesting – easy to make and unique enough to impress.

Time: 5 min prep, 15+ min cook        Serves: 12


  • 12 oz. fresh cranberries
  • 16 oz. pomegranate juice
  • 3/4 cup sugar (or more to taste)
  • 1 cup pomegranate seeds, plus more for garnish

How to make it

  • Combine cranberries, juice, and sugar in a medium sauce pan and cook over low-medium heat, stirring occasionally, until thickened (at least 15 minutes but up to 40). Remove from heat and allow to cool completely. Chill in refrigerator. Stir in pomegranate seeds before serving and garnish with a handful of seeds.

3 Responses to “Cranberry Pomegranate Sauce”

  1. pomegranate juice suppliers January 6, 2012 at 11:34 am #

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    • detroittokyo January 15, 2012 at 4:34 pm #

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  1. Pumpkin Pancakes with Cran-Pom Maple Syrup « detroittokyo - December 25, 2011

    […] with a bit of pumpkin puree and Cranberry Pomegranate Sauce from Thanksgiving, I came up with this lovely breakfast dish. I think it would make a lovely […]

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