Cranberry Sauce with Orange and Pomegranate

Fresh cranberry sauce gets a bright, fruit-forward twist with orange and pomegranate. This cranberry sauce with orange and pomegranate simmers fresh cranberries with orange zest and juice, pomegranate juice, sugar, cinnamon, and allspice until the berries burst and the flavors come together. The citrus and pomegranate add a lively counterpoint to the warm spices, making this a colorful homemade alternative to canned cranberry sauce.

Choose the texture you like: mash the berries for a rustic sauce or blend them until smooth. Make it for Thanksgiving or Christmas dinner, then keep the leftovers for toast, cheese, or sandwiches. The video notes that the sauce can be refrigerated for several days or frozen for up to three months, so it’s a useful make-ahead holiday side.

Dr. J’s Kitchen

Cranberry Sauce with Orange and Pomegranate

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Fresh cranberries simmer with orange juice and zest, pomegranate juice, cinnamon, and allspice for a bright sweet-tart holiday sauce. Mash or blend the berries to your preferred texture.

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Servings: 6 servings

Course: Side

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

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• 12 ounces fresh cranberries
• 1 navel orange, zested and juiced
• ¼ C pomegranate juice (100 % real juice)
• 1 ½ C sugar
• 1 ¼ tsp. Cinnamon
• ½ tsp. allspice

Method

 

1. Put the cranberries, orange juice, orange zest, pomegranate juice, sugar, cinnamon, and allspice in a medium saucepan over medium heat. Bring to a boil, and the berries will start to burst. Reduce the heat to a simmer. Cook for approximately 8-10 minutes. Take it off the heat and use an immersion blender or potato masher to blend to the consistency you prefer. Enjoy!

Video

Notes

Dr. J has also made large batches of this sauce for canning.

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Choose your preferred cranberry sauce texture

After simmering, use an immersion blender for a smoother sauce or a potato masher for a chunkier texture. Blend or mash only as much as you like.

Make-ahead and serving ideas

This cranberry sauce can be made ahead and refrigerated for several days, or frozen for up to three months according to the source recipe. It also works beyond the holiday plate: try it on toast, with cheese, or in a sandwich.

Frequently asked questions

How long does cranberry sauce keep?

The video description says it keeps in the refrigerator for several days and can be frozen for up to three months.

Can I leave it chunky?

Yes. Use a potato masher and stop when it reaches your preferred texture.

Watch Dr. J Make Cranberry Sauce with Orange and Pomegranate

Watch Dr. J make Cranberry Sauce with Orange and Pomegranate and see how it comes together.