This Cranberry Pomegranate Sauce is a bright and tangy addition to your meals. Made with fresh cranberries and pomegranate juice, it brings a burst of flavor!
If you’re anything like me, you can’t resist a good sauce that adds color to your plate. It’s great on turkey, but I love it on plain yogurt too! Yum! 😋
Making it is super easy! Just simmer the berries, add some sugar, and let it cool. I love that I can whip it up ahead of time and impress everyone at dinner!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries deliver the best flavor, but frozen ones work great too. Just be sure they’re not sweetened. If you can’t find cranberries, you can use dried cranberries; just soak them in water or juice to rehydrate.
Pomegranate Juice: Use 100% pure pomegranate juice for the best taste. If you can’t find it, you can substitute with cranberry juice or a blend of berry juices, although the flavor will be slightly different.
Sugar: Granulated sugar sweetens the sauce, but you can substitute with honey or maple syrup if you prefer a natural sweetener. Just adjust the quantity to suit your taste!
Lemon Juice: Fresh lemon juice adds brightness. If you don’t have fresh lemons, bottled lemon juice will suffice, though I always prefer fresh for the best flavor.
Orange Zest: This adds a lovely fragrance and citrus note. If you don’t have oranges, feel free to skip it or use a splash of orange juice as a quick substitute.
How Do I Make Sure My Sauce is the Perfect Thickness?
Getting the right thickness for your cranberry pomegranate sauce is easy! The key is to keep a close eye while it simmers. Here’s how:
- Simmer the mixture on low heat until the cranberries pop. This usually takes about 10-15 minutes.
- Stir occasionally to prevent sticking and allow the sugar to dissolve evenly.
- If the sauce seems too thin, just let it cook a bit longer until you reach your desired thickness.
- As it cools after cooking, the sauce will thicken even more!
These steps will help you achieve a perfectly thick and beautiful sauce that pairs wonderfully with your holiday meals or snacks. Enjoy!}
Cranberry Pomegranate Sauce
Ingredients You’ll Need:
- 12 oz (340 g) fresh or frozen cranberries
- 1 cup (240 ml) pomegranate juice (preferably 100% pure)
- 1/2 cup (100 g) granulated sugar (adjust to taste)
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated orange zest (optional)
- 1/2 teaspoon ground cinnamon (optional)
- Fresh rosemary sprig for garnish (optional)
How Much Time Will You Need?
This recipe will take about 20-25 minutes total. You’ll need about 10 minutes for prep work and around 15 minutes for cooking. Plus, it’s a great make-ahead dish that you can prepare a day before your big meal!
Step-by-Step Instructions:
1. Combine Ingredients:
In a medium saucepan, take the fresh or frozen cranberries and combine them with pomegranate juice and sugar. Stir gently with a wooden spoon or spatula to mix everything together.
2. Bring to a Boil:
Place the saucepan over medium heat and carefully bring the mixture to a boil. As it heats up, keep stirring occasionally so that the sugar dissolves completely.
3. Simmer the Sauce:
Once the mixture starts boiling, lower the heat to a gentle simmer. Let it cook for about 10-15 minutes. You’ll hear the cranberries pop, which is a good sign that they are breaking down and releasing their flavors. The sauce will naturally thicken as it cooks.
4. Add Zesty Flavors:
When the sauce has thickened and most of the cranberries have popped, stir in the fresh lemon juice, optional orange zest, and ground cinnamon if you’re using it. Let it simmer for another 2-3 minutes. You’ll love how wonderful it smells!
5. Cool the Sauce:
Remove the saucepan from the heat and allow the sauce to cool down to room temperature. It will thicken a bit as it cools, so don’t worry if it seems a little runny at first.
6. Serve and Garnish:
Once cooled, transfer the sauce to a lovely serving bowl. If you like, garnish with a fresh sprig of rosemary for a pop of color and extra flavor.
7. Enjoy!
This cranberry pomegranate sauce can be served chilled or at room temperature. It pairs wonderfully with turkey, chicken, or even as a vibrant topping for desserts. Enjoy the festive flavors!
Can I Use Frozen Cranberries for This Sauce?
Absolutely! Frozen cranberries work perfectly in this recipe. Just be sure to use them straight from the freezer without thawing, and adjust the cooking time slightly if needed, as they may take a minute longer to cook through.
How Should I Store Leftover Sauce?
Store any leftover cranberry pomegranate sauce in an airtight container in the refrigerator. It will keep well for up to one week. You can also freeze it for up to 3 months! Just thaw overnight in the fridge before serving.
Can I Make This Sauce Ahead of Time?
Yes, you can prepare this sauce up to 2 days in advance. Just make sure to let it cool completely before transferring it to a container. It’s a great time saver for holiday meals!
What Can I Substitute for Pomegranate Juice?
If you can’t find pomegranate juice, you can substitute it with cranberry juice or a blend of berry juices. Keep in mind that it will slightly alter the flavor, but will still be delicious!