Cranberry-Pomegranate Sauce

Cranberries + Pomegranates.

The combo happens to be one of my favorite juices in the morning.  So I figured, why not give it a try with a cranberry-pomegranate sauce this Thanksgiving?!?

Initially, I was just going to add in some of my favorite POM juice and let it give some extra kick to the sauce.  But since I had a ripe pomegranate at home (ok, I confess — three ripe pomegranates!), I decided at the last second to throw in some fresh pomegranate seeds as well.  And oh my word — what fun!!!  In addition to lending that irresistibly sweet and tart flavor to the sauce, the pomegranate seeds also provided some fun mini-“crunch” to the normally smooth sauce.  Totally easy, and totally delicious — I loved it!

So if you’re looking for a new spin on cranberry sauce this Thanksgiving, give this a try!  Perhaps the best part is that it makes fantastic leftovers too — perfect on any cooked meats, seafood, or veggies.  Or toss it in the blender with some fruit and make a smoothies.  :-)  However you enjoy it, I think you’ll love it!

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Cranberry-Pomegranate Sauce

Quick and easy to prepare, a beautiful addition to your traditional Thanksgiving holiday dinner. You’ll love this Cranberry-Pomegranate Sauce recipe!


  • 1 bag (12 oz.) fresh cranberries
  • 2 cups (16 oz.) POM pomegranate juice
  • 1/2 – 3/4 cups sugar (depending on your preferred level of sweetness)
  • seeds from 1 pomegranate(optional)


Combine the cranberries, pomegranate juice and sugar together in a medium saucepan over medium-high heat. Bring to a boil, and then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally to prevent burning.

Then remove from heat, and stir in pomegranate seeds. Refrigerate until ready to serve (and sauce will thicken as it cools).

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

Feel free to also add in a cinnamon stick while this cooks to give it an extra kick!

(Also don’t forget to check out the great opportunity I mentioned last week to get some great prizes from one of the NFL’s sponsors, Procter & Gamble. Check out their “Take it to the House” program and photo contest, where prizes include a $10,000 community donation to support NFL PLAY 60 and an at-home visit from a local NFL legend! One lucky Grand Prize Winner will even win a trip to the 2011 Pro Bowl in Hawaii.  Show us how you and your football family bring NFL game day to life at home at (click on the contest tab)!

Also, you have until Nov. 30 to enter the Folger’s “Best Part Of Wakin’ Up At Home For The Holidays” essay contest!)

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13 comments on “Cranberry-Pomegranate Sauce”

  1. i absolutely love the vibrancy of the red cranberries! looks delicious!

  2. I’ve never tried this combo–but I love both cranberries and pomegranates, so I will make a point to try out your recipe! :-)

  3. I love cranberries and pomegranate this would be great. I will have to let my wife know about this twist. You should share this over at it would be a great addition.

  4. What an awesome idea! I bet the crunchy bite from the pomegranates will be perfect on your Thanksgiving plate!

  5. Absolutely gorgeous! I’m actually going to try this on Thursday – it looks lovely!

  6. What a great twist on a classic. I remember trying pomegranates for the first time in 7th grade. They still intrigue me because I’ve never really had them in any form but juice since then.

  7. I saw this and was so excited, because I created a pomegranate-cranberry sauce as well this Thanksgiving! Mine has a few more spices – I would love to see how they compare. If you want to look at my recipe, it is at

  8. Pingback: Cranberry and Pomegranate Sauce - The Pescetonian

  9. Pingback: Top 10 Cranberry Sauces that Will Make Your Thanksgiving Unforgettable - Top Inspired

  10. I followed the recipe, including the cinnamon stick. I did add the zest of 1 orange. This did not thicken. I now wish I would have added a small amount if pectin of gelatin. itwill go well with turkey or on fresh bread with a little butter. I’m also going to use thus to mix with cream cheese & whipping cream for a crepe filling Saturday morning.

  11. made this tonite but tweaked it a little, used 4 bags cranberries, seeds from 2 pomegranates and only  1/2 cups sugar as I like it tart. I also adjusted Knudsens Just Pom juice to 32 ounces and added pinch of ground cloves, 1 cinnamon stick, and 1/2 tsp of pumpkin pie spice. Also for some of it, I added a lace cap of brandy after sauce was done .  It made plenty, enough to bring to two homes tomorrow and still have good portion for our home too. 

    • Thanks for sharing with us Rosemary, we’re glad you were able to adapt this and that you enjoyed it! :)

  12. Here is how I assembled this recipe. I added a couple ingredients. Especially since the sauce looked to not be thickening as I cooked it and let it cool, I added Cornstarch, to make sure it would set up as it cooled in the fridge. I also measured out the Pomegranate seeds as I pulled the fruit apart to deseed it.

    **1 bag (12 oz.)** fresh cranberries
    **2 cups (16 oz.)** POM (brand) pomegranate juice
    **1/2** – 3/4 cups sugar (depending on your preferred level of sweetness)
    **2/3** cup seeds from 1 pomegranate (3/4 of the fruit)
    1 small Navel orange approximately 3.5” long (zested)
    1 TBS Cornstarch
    1. **Deseed Pomegranate First**

    2. Combine the cranberries, pomegranate juice and sugar, cornstarch whisk together in a medium saucepan over medium-high heat.

    3. Bring to a boil, and then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally to prevent burning.

    4. Then remove from heat, and stir in pomegranate seeds & orange zest.

    5. Refrigerate until ready to serve (and sauce will thicken as it cools).

    Rating: 5