Pomegranate Cranberry Sauce is a simple but flavorful homemade cranberry sauce.
Update: This recipe was originally posted in November 2010. The recipe and photos have been updated and republished in November 2023.
I was never a fan of cranberry sauce until I started making my own. I like jello and it's consistency, but for some reason when it's cranberry sauce in a can it just weirds me out.
- fresh cranberries
- pomegranate juice
- orange juice
First, pick through your cranberries to make sure there are no stems. Then rinse cranberries in a colander.
Next, combine pomegranate juice, orange juice and sugar together in a medium saucepan. Stir until combined and heat over low heat for 5 minutes, stirring occasionally until the sugar begins to dissolve in the liquid.
Then, add in the cranberries. Increase to medium heat, stir in the cranberries and cook for 15-20 minutes, until the cranberries begin to pop.
Finally, remove from the heat. The cranberry sauce will thicken up as it cools, but you can also put cooled cranberry sauce in a high-powered blender or food processor to thicken it and give it more of the jellied texture you'd get with canned.
Storage and Freezing
Cool pomegranate cranberry sauce completely and transfer to an air-tight container.
- Refrigerate for up to 7 days.
- Freeze cranberry sauce for up to 6 months.
Substitutions and Additions
- swap pomegranate juice with tart cherry juice
- use freshly squeezed orange juice instead
- add some fresh pomegrante arils
- add some color with orange zest
- spice it up with fresh or ground ginger, cinnamon, cardamom or nutmeg
Of course cranberry sauce is a perfect side all by itself on your Thanksgiving table, but if you have leftovers, make my Gingered Cranberry Pork Tenderloin, Turkey Cranberry Monte Cristo Sandwiches or Cranberry Dijon Ham
More Cranberry Sauce Recipes
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Pomegranate Cranberry Sauce
- 6 oz fresh cranberries
- 8 oz. pomegranate juice
- 2 oz. orange juice
- ½ cup sugar
- Pick through cranberries to remove any stems or broken berries. Then rinse in a colander.6 oz fresh cranberries
- Combine pomegranate juice, orange juice and sugar together in a medium saucepan over low heat. Cook for 5 minutes, stirring frequently until sugar begins to dissolve.8 oz. pomegranate juice, 2 oz. orange juice, ½ cup sugar
- Increase the heat to medium, stir in the cranberries and cook for 15-20 minutes, until the cranberries begin to pop. Remove from the heat and let cool before refrigerating or freezing.
- Refrigerate for up to 7 days. Freeze for up to 6 months. Store in air-tight container for either.