Pomegranate Cranberry Sauce

AmateurKitchen's picture

Nov. 09, 2014

Serve up some fresh cranberry sauce during your Thanksgiving dinner. The recipe has a little twist to it by using pomegranate seeds with cranberries.


Fresh cranberries 12 Ounce , reserve a handful for added texture at the end
Pomegranate 1 , reserve 1/2 pomegranate for added texture at the end
Sugar 4 Tablespoon
Brown sugar 4 Tablespoon
Water 1/2 Cup (8 tbs)
Orange 1 , zested and juiced



1. In a saucepan combine the cranberries, pomegranate seeds, sugar, brown sugar, water, orange rind and orange juice. Stir frequently and cook over medium heat for 15 minutes. 

2. Add the reserved cranberries and pomegranate seeds and cook for an additional 2 minutes.

3. Remove and discard the orange rind from the sauce.



4. Serve and enjoy. You can serve at room temperature or cold.



To remove the seeds from the pomegranate - cut it in half and using a wooden spoon hit the back of the pomegranate forcefully to break and remove the seeds.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 115Calories from Fat 4

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 1 mg0.04%

Total Carbohydrates 29 g9.7%

Dietary Fiber 3 g12%

Sugars 23 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet