Apple Pomegranate Cranberry Sauce
Apple Pomegranate Cranberry Sauce is a festive twist on a classic Thanksgiving side dish. With bright orange zest and fresh cranberries, you’ll never want to buy the canned sauce again.
We are in full holiday cooking mode over here and even though I always want to think of creative recipes to make and share, there are some that are just perfect as they are. This pomegranate cranberry sauce is one of them.
Pomegranate Cranberry Sauce
Originally inspired by my mom’s recipe for charoset, my apple pomegranate cranberry sauce has been a necessity for each Thanksgiving dinner.
The ingredients are simple and when blended together over a low and not too long of a simmer, the cranberry sauce becomes tart and perfectly, but not overly too sweet. The perfect accompaniment to a good roast turkey.
All you have to do is add the fresh cranberries, pomegranate arils, apple chunks, sugars, spices and zest with a bit of water and let the cooking do the rest. The pectin from the apples creates the perfect thickness for the sauce and the pomegranate seeds soften beautifully. You may want to make an extra batch for leftovers because it is THAT good.
Tips on Making Pomegranate Cranberry Sauce
- This is the perfect recipe to make a few days in advance. It keeps very well in the fridge.
- Pears would be a fun substitute for apples.
- Orange juice or pomegranate juice would be a good substitution for the water but may change the sweetness level a bit.
Apple Pomegranate Cranberry Sauce
Apple Pomegranate Cranberry Sauce is a festive twist on a classic Thanksgiving side dish. With bright orange zest and fresh cranberries, you'll never want to buy the canned sauce again.
Servings: 6 servings
Calories: 183kcal
Cost: $5
Ingredients
- 2 cups cranberries frozen or fresh
- 2 apples peeled, cored and chopped
- 1 cup pomegranate seeds
- 1 orange zested and juiced (reserve some zest for garnish)
- 1 cinnamon stick
- 1/2 c brown sugar
- 1/4 c white sugar
- 1 1/2 water
Instructions
- Add everything to a pot and stir together.
- Bring to a boil and then cover and lower to a simmer and cook until fruit breaks down and is tender, about 40 minutes. When done, discard cinnamon stick.
- Allow cranberry sauce to cool to room temperature and then cover with plastic wrap and place in the refrigerator until ready to serve.
Notes
- This is the perfect recipe to make a few days in advance. It keeps very well in the fridge.
- Pears would be a fun substitute for apples.
- Orange juice or pomegranate juice would be a good substitution for the water but may change the sweetness level a bit.
Nutrition
Calories: 183kcal | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 222mg | Fiber: 5g | Sugar: 40g | Vitamin A: 102IU | Vitamin C: 22mg | Calcium: 39mg | Iron: 1mg
Leave a Reply