Cranberry-Pomegranate Sauce
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 112-ounce bag fresh cranberries (organic ones taste sweeter)
- ½cup pomegranate juice
- 1whole pomegranate
- ¾cup vegan cane sugar
- 1tablespoon local honey
- Zest of 1 Meyer lemon
- Pinch of sea salt
- Pinch of clove powder
Nutritional analysis per serving (6 servings)
160 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 32 grams sugars; 1 gram protein; 30 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse cranberries and pour them into a tall saucepan. Pour in pomegranate juice. Turn heat on medium-low.
- Step 2
Cut the whole pomegranate and remove all the seeds; run them through a food processor and then a sieve or a food mill in order to strain out the seeds. Pour into the pan along with the sugar, honey, lemon zest, salt and clove. Cook for about 30 to 40 minutes until the cranberries pop and the sauce thickens.
Private Notes
Comments
How to make it more stars. USE less sugar 3/4 a cup is not needed. I doubled the cranberry, use 1 pomegranate, 1 cup juice, and only half the sugar. Next time I make I will decrease sugar again and replace with sugar free apple sauce.
The first time I made this, I strained out the seeds. Since then, I've been eating pomegranate seeds all over London, so the next time, I just threw in the seeds whole. Yum!!
See Martha Stewart video on the Net for easy way to open a pomegranate (and avoid the food mill/food processor).
I also cut the sugar in half, which is borderline still too sweet for me (but not the family). I like the pop of the pomegranate pips, so toss them in whole at the end, and next time I'll add a dash of pepper (which proved delicious after some accidental spillover).
Pomegranate molasses works pretty well. Nice shortcut.
This was fabulous and a more interesting take on traditional cran sauce. Two things: 1) To make this vegan, I substituted maple syrup for the honey and it worked deliciously. 2) I unfortunately took the advice of the comment to not strain the pomegranate seeds and ended up with a lot of unpleasant to eat hard bits of the white part of the seed int my sauce, even after using an immersion blender. To save the sauce, I then had to strain it after the fact when it was much thicker and harder to do.