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Pomegranate-Cranberry Sauce

Pomegranate-Cranberry Sauce

Two great fall fruits make a great sauce for your holiday turkey, port roast or even a weeknight roasted chicken. Recipe by Laura Bashar of Family Spice



  1. In a small saucepan, bring to boil (about 7 minutes):
    • 12 oz cranberries, fresh
    • 1 cup pomegranate juice
    • 2/3 cup granulated sugar
  2. Reduce heat to low and simmer for 15 minutes, until the sauce thickens.
  3. Remove from heat and let sauce cool for 5 minutes.
  4. Refrigerate for at least 1 hour.
  5. Prior to serving, stir in:
    • 1/2 cup pomegranate arils

Pomegranate-Cranberry Sauce  Detail

Prep Time: 5 min
Cook Time: 20 min
Inactive Time: 1 hour chill time
Difficulty: Easy
Servings: 10
Serving Size: 1/4 cup

Cooking Tips: Cranberries are highly acidic, which discourages bacteria growth. Cranberry sauce can be made and refrigerated at least two weeks before serving, and leftovers are likely to stay fresh for another two weeks. If using frozen cranberries, do not defrost before use. Just allow extra cooking time.