Pomegranate cranberry sauce


Serve up some fresh cranberry sauce during your Thanksgiving dinner. The recipe has a little twist to it by using pomegranate seeds with cranberries. 

Serves: 8
Prep: 5 minutes
Cook: 17 minutes


  • 12 oz Fresh Cranberries, reserve a handful for added texture at the end
  • 1 Pomegranate, reserve 1/2 pomegranate for added texture at the end
  • 4 Tbsp Sugar
  • 4 Tbsp Brown Sugar
  • 1/2 cup Water
  • 1 Orange, zested and juiced

In a sauce pan combine the cranberries, pomegranate seeds, sugar, brown sugar, water, zest and juice of an orange. Stir all ingredients together and place pan over medium heat for 15 minutes, stirring often. 

Add in the remaining cranberries and pomegranate seeds to the sauce and cook for an additional 2 minutes. Serve at room temperate or cold and enjoy!

*Tip: To remove the seeds from the pomegranate - cut the pomegranate in half and using a wooden spoon hit the back of the pomegranate forcefully to break the seeds out of the sac.