Cranberry-Pomegranate Sauce
A bright cranberry sauce simmered with pomegranate juice, orange zest, and ruby seeds for a tart-sweet holiday side with extra sparkle.
Prep 5 min · Cook 10 min · Total 45 min · Makes about 3 cups
Ingredients
- 12 ounces fresh or frozen cranberries
- 1 cup pomegranate juice
- 1 cup white sugar
- 3 tablespoons brown sugar
- 1 teaspoon grated orange zest
- 1/2 teaspoon Kosher salt
- 1/2 cup pomegranate seeds
Directions
- Combine the cranberries, pomegranate juice, white sugar, brown sugar, orange zest, and salt in a medium saucepan. Set it over medium heat and bring the mixture to a boil. Continue cooking, stirring now and then, until the cranberries begin bursting, about 10 minutes.
- Take the pan off the heat, fold in the pomegranate seeds, and cool the sauce for 30 minutes. If it is thicker than you want, loosen it with water as needed. Serve right away, or transfer it to an airtight container and refrigerate for up to 2 weeks, warming it again before serving.