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–+ servings

Homemade Cranberry Sauce with Pomegranate

Sweet and tart cranberry sauce made from scratch
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Course: Condiment, Side Dish
Cuisine: American
Keyword: holiday recipes, homemade cranberry sauce, thanksgiving recipes, thanksgiving sides
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 6 people
Calories: 115kcal
Pin Recipe
Author: Victoria Herbert

Equipment

Ingredients

  • ¼-½ cup honey
  • 1 cup pineapple juice (can substitute for orange)
  • 2 ½ cups cranberries (fresh or frozen)
  • 1 ½ cups pomegranate arils (fresh or frozen) see notes
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice

Instructions

  • In a small saucepan, warm up the pineapple juice and honey on medium heat until the honey dissolves.
  • Then add the cranberries and pomegranate arils and bring the pot to a boil.
  • Once boiling, bring the temperature down to simmer the sauce. The cranberries will pop a little as they cook.
  • Once the cranberries have softened, remove the pan from the heat and allow to cool. The sauce will thicken more as it cools, so I recommend putting it in the refrigerator for a couple hours to let it thicken more.

Notes

You can substitute the pomegranate arils for more cranberries if desired.
If you prefer a smoother sauce, you can blend the sauce in a blender once it's fully cooked. 

Nutrition

Calories: 115kcal | Carbohydrates: 26.2g | Protein: 0.7g | Fat: 0.3g | Saturated Fat: 0.3g | Sodium: 6mg | Potassium: 176mg | Fiber: 3.3g | Sugar: 19.7g | Calcium: 16mg | Iron: 1mg
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