Cranberry Pomegranate Sauce

Deliciously sweet and tart this homemade cranberry pomegranate sauce is made with fresh, juicy cranberries, pomegranate juice, orange zest, and pomegranate arils.

I know many people love canned cranberry sauce, and I do too, but I also love making homemade cranberry sauce from scratch. It’s simple to make and takes less than 20 minutes! This year I decided to try something different and make this easy cranberry pomegranate sauce recipe. The pomegranate arils gave the cranberry sauce a nice crunch, and pop of flavor, and the tasty sauce paired nicely with roasted turkey.

Cranberry Pomegranate Sauce

Ingredients:

• 2¼ cups of fresh cranberries   *frozen will work as well
• ⅔ cup of pomegranate juice
• ⅔ cup white sugar
• ½ tsp orange zest
• ¼ cup pomegranate arils, or more to taste

How to Make Cranberry Pomegranate Sauce

Rinse the fresh cranberries in a strainer.

Heat a medium saucepan over medium-high heat. Add the fresh cranberries, pomegranate juice, white sugar, and orange zest Cook, stirring often until it comes to a boil.

Reduce heat to low and continue to cook, stirring occasionally, until most of the cranberries have burst and the sauce has thickened, about 10 minutes.

Remove from the heat, stir in the pomegranate arils, and pour into a serving dish.

This cranberry sauce is excellent served warm, at room temperature, or cold.

Store the leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy.