Cranberry Pomegranate Sauce

Elevate your holiday meals with our Cranberry Pomegranate Delight Sauce, a vibrant vegetarian dish bursting with sweet and tangy flavors. This American cuisine staple is perfect for complementing poultry or enhancing desserts. With pecans as a potential allergen, this sauce is a delightful addition to any festive table.

The unique combination of tart apples, fresh cranberries, and juicy pomegranate creates a rich, textured sauce that’s versatile enough for salads or as a topping for yogurt. Packed with antioxidants and vitamins, this sauce not only tastes great but also supports a healthy diet.

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Get ready to impress your guests with this flavorful sauce—try it today!

Recipe Collection: Appetizer

Serving Size: 24

Cooking Time: 75 minutes

Overview

This Cranberry Pomegranate Sauce is a delightful fruit-filled twist on the classic cranberry sauce. The pomegranate seeds are cooked separately to ease seed removal, then combined with other ingredients to create a vibrant and flavorful sauce. Perfect as a side for poultry or as a sweet addition to desserts.

Diet Type

Vegetarian

Allergies

Pecans

Cuisine

American

Ingredients

• 2 Large tart apples, peeled
• 2 Whole pomegranates, peeled
• 16 Fluid Ounces (fl oz) pomegranate juice
• 2 Cups white sugar
• 2 Large oranges, peeled
• 24 Ounces (oz) fresh cranberries, rinsed
• 1 Cup pecans, chopped
• 1 Zested orange peel (from half of one orange)

Steps

1. Peel and core the apples. Place the peelings and cores in a small saucepan with the pomegranate seeds, 0.5 cup of pomegranate juice, and 0.5 cup of sugar. Bring to a boil, then reduce heat to simmer and cook for 30 minutes.
2. Chop the peeled apples and place them in a large saucepan. Add the zested orange peel to the apples. Peel the oranges, chop coarsely, and add to the pan along with the cranberries, remaining pomegranate juice, and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
3. Remove the small pan from heat and strain the juice into the larger pan. Cool the solids slightly, then push through a sieve to remove seeds and peels, adding the remaining pulp to the larger pan. Stir in the chopped pecans. Cook for about 10 minutes longer. Serve warm, at room temperature, or chilled.

Enjoy this vibrant and flavorful sauce as a perfect addition to your holiday meals!