Ingredients
Method
- In a medium saucepan, combine the fresh cranberries, pomegranate juice, and sugar. Stir well to combine.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.
- Simmer for 20 minutes, stirring occasionally to prevent burning and ensure even cooking.
- Remove the saucepan from the heat and gently stir in the optional pomegranate seeds.
- Allow the sauce to cool completely, then refrigerate until ready to serve. The sauce will thicken as it cools.
Notes
- For a smoother sauce, you can press it through a fine-mesh sieve after simmering, before adding the fresh pomegranate seeds.
- If you prefer a less tart sauce, start with 1/2 cup sugar and taste before adding more. Cranberries vary in tartness.
- When selecting pomegranates for seeds, choose heavy, round fruits with smooth, unblemished skin for the juiciest arils. I once picked a lighter one and barely got any seeds. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a less tart sauce, start with 1/2 cup sugar and taste before adding more. Cranberries vary in tartness.
- When selecting pomegranates for seeds, choose heavy, round fruits with smooth, unblemished skin for the juiciest arils. I once picked a lighter one and barely got any seeds. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.