Pomegranate-Studded Cranberry Sauce

Name: Pomegranate-Studded Cranberry Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 20 servings
Cuisine: American
Ingredients: 2 sticks Cinnamon Sticks; 24 oz Cranberry; 0.25 cup Dark Corn Syrup; 1 tbsp Lime Juice; 1 tbsp Orange; 1.5 cups Orange Juice; 1 whole Pomegranate Arils; 2 tbsp Red Wine; 2 cups Turbinado Sugar; 1 cup Water; 4 cloves Whole Cloves

Side Dish 🥗 American Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Kosher ✡️Pescatarian 🐟

Pomegranate-Studded Cranberry Sauce balances tart cranberries with juicy pomegranate arils, mellowed by orange and a hint of port for a rich, layered flavor. Warm spices like cinnamon and clove add a cozy depth, while citrus zest brightens each bite. Ideal for holiday dinners or any roast-centric feast, it’s a vibrant side that brings sparkle to the table.

Prep15 mins
Cook45 mins
Serves20
DifficultyEasy

1

In a heavy pot, combine the cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 of the pomegranate seeds; bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the cranberries pop and the sauce thickens, about 30 minutes.
2

Taste the sauce and add more sugar, corn syrup, or port wine if you like. If the flavor is too strong, remove the cloves or cinnamon now and add more port wine or lime juice.
3

Continue simmering the sauce, stirring occasionally, until it reaches your preferred thickness, 15 to 30 minutes.
4

Remove the pot from the heat and let it cool, about 30 minutes. The sauce will thicken as it cools.
5

Remove any remaining cinnamon sticks and cloves. Stir in the remaining pomegranate seeds and garnish with the remaining 1 1/2 teaspoons orange zest.