Cranberry Pomegranate Sauce
Cranberry Pomegranate Sauce elevates your holiday meals with a vibrant blend of tart cranberries and sweet pomegranates. This vegetarian-friendly sauce is perfect for complementing roasted poultry or adding a fruity layer to desserts. With its refreshing taste and colorful presentation, it’s a must-have for any American cuisine spread.
This versatile sauce can be used in salads, as a topping for yogurt, or even as a glaze for meats. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning.
Get started today and transform your meals with this delicious sauce!
Recipe Collection: Sauce
Overview
This delightful Cranberry Pomegranate Sauce is a fruit-filled twist on the classic cranberry sauce. With the tangy taste of pomegranates and the sweetness of apples and oranges, this sauce is perfect as a side for poultry or as a component in a trifle dessert.
Diet Type
Vegetarian
Allergies
Pecans
Cuisine
American
Serving Size: 24
Cooking Time: 45 minutes
Ingredients
- 2 Large tart apples
- 2 Whole pomegranates, peeled
- 16 Fluid Ounces (fl oz) pomegranate juice
- 2 Cups white sugar
- 1 Large orange, zested
- 1 Large orange, peeled
- 24 Ounces (oz) fresh cranberries, rinsed
- 1 Cup pecans, minced
Steps
- Peel and core the apples. Place the peelings and cores in a small saucepan with the pomegranate seeds, 0.5 cups (fl oz) of pomegranate juice, and 0.5 cups of sugar. Bring to a boil, then reduce the heat to simmer and cook for 30 minutes.
- Chop the peeled apples and place them in a large saucepan. Remove the zest from half of one orange, chop it finely, and add it to the apples. Peel the oranges, chop them coarsely, and add them to the pan along with the cranberries, remaining pomegranate juice, and sugar. Bring to a boil, reduce the heat to simmer, and cook for 30 minutes.
- Remove the small pan from heat and strain the juice into the larger pan. Cool the solids slightly, then push them through a sieve to remove seeds and peels, adding the remaining pulp to the larger pan. Stir in the minced pecans, if desired. Cook for about 10 minutes longer. Serve warm, at room temperature, or chilled.
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Enjoy your Cranberry Pomegranate Fusion Sauce!
