This bright and tangy cranberry pomegranate sauce is a must for your holiday table! It’s quick to make and adds a burst of flavor that pairs perfectly with turkey or ham.
I love how it adds that festive touch to meals. And let’s be real, it’s great on leftovers too! Who doesn’t enjoy a little fruity sweetness on a turkey sandwich? 😄
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are ideal for this sauce, giving it a tart kick. If you can’t find them, frozen cranberries work perfectly too. Just toss them in without thawing!
Pomegranate juice: Use fresh juice for a more vibrant taste. If short on time, store-bought juice is fine. Make sure it’s 100% juice without added sugars for the best flavor.
Granulated sugar: You can adjust the amount of sugar based on your taste preference. For a healthier option, try honey or maple syrup, but keep in mind that they may alter the taste slightly.
Orange zest & cinnamon: These ingredients elevate the flavor! If you don’t have them, it’s okay to leave them out. But a splash of lemon juice can also brighten it up beautifully!
Pomegranate arils: These are mainly for garnish, adding a pop of color. You can skip them if needed, but they do add a lovely crunch!
How Do I Ensure My Cranberries Burst Perfectly?
The secret to getting those cranberries to burst is in the simmering process. Here’s how to do it right:
- Start with a medium saucepan to give cranberries enough space.
- Bring the mixture to a boil over medium-high heat, then lower the heat for a gentle simmer.
- Keep an eye on them and stir occasionally! This helps prevent sticking to the bottom.
- Cook for 10-15 minutes or until most cranberries are burst and the mixture thickens naturally.
As it cools, the sauce will thicken even more. Don’t be worried if it seems a bit thin at first! Enjoy this delightful sauce at your holiday gatherings or any meal that calls for a fruity side!
Cranberry Pomegranate Sauce
Ingredients
- 12 oz (about 3 cups) fresh or frozen cranberries
- 1 cup pomegranate juice (fresh or store-bought)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup water
- 1/2 tsp orange zest (optional)
- 1/4 tsp ground cinnamon (optional)
- Pomegranate arils for garnish (about 1/2 cup)
Time Needed
This recipe will take about 5 minutes to prepare and around 15-20 minutes to cook. Allow some time for the sauce to cool afterward. In total, you should set aside about 30 minutes to make this delicious sauce!
Step-by-Step Instructions
1. Prepare the Cranberries
Start by rinsing your cranberries under cold water. Look through them and pick out any soft or damaged ones to ensure your sauce has the best flavor and texture.
2. Combine Ingredients
In a medium saucepan, mix together the cleaned cranberries, pomegranate juice, sugar, and water. Give it a good stir to combine everything evenly.
3. Cook the Mixture
Put the saucepan on the stovetop over medium-high heat and bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer. You want the sauce to bubble gently and cook without boiling over.
4. Let It Simmer
Allow the sauce to simmer for about 10-15 minutes. Stir occasionally so it doesn’t stick to the bottom of the pan. You’ll notice that the cranberries will start to burst and release their juices, making the mixture thicker.
5. Add Flavor Enhancements
If you’re using orange zest and ground cinnamon, stir them into the sauce at this point. This will enhance the flavor beautifully! Adjust the sweetness by tasting the sauce and adding more sugar if you prefer it sweeter.
6. Cool the Sauce
Once the sauce has reached your desired consistency, remove the saucepan from the heat. Let it cool at room temperature. Keep in mind that the sauce will thicken more as it cools.
7. Serve It Up
Transfer your cranberry pomegranate sauce to a serving bowl and garnish it with pomegranate arils. This adds a lovely splash of color and a pop of crunch!
8. Enjoy!
Serve your homemade cranberry pomegranate sauce chilled or at room temperature. It pairs wonderfully with holiday dishes or even spread on sandwiches. Enjoy the vibrant flavors!
Happy cooking!
Can I Use Frozen Cranberries in This Recipe?
Absolutely! You can use frozen cranberries directly without thawing them. Just toss them in with the other ingredients, and they will cook down beautifully during the simmering process.
How Do I Store Leftovers?
Store any leftover cranberry pomegranate sauce in an airtight container in the refrigerator for up to one week. To serve, simply give it a quick stir before enjoying it again. It’s perfect on toast or added to salads!
Can I Make This Sauce Ahead of Time?
Yes, you can prepare this sauce a day or two in advance. Just let it cool completely, store it in the fridge, and reheat gently if you prefer it warm, or serve it cold as is!
What If I Don’t Have Pomegranate Juice?
If you don’t have pomegranate juice on hand, you can substitute it with cranberry juice, apple juice, or even a mix of other berry juices. Just keep in mind that the flavor may vary slightly!