Best Cranberry Pomegranate Sauce Recipes

HOLIDAY CRANBERRY-POMEGRANATE SAUCE

Steps:

• Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
• Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.

CRANBERRY-POMEGRANATE SAUCE

Steps:

• Rinse cranberries and pour them into a tall saucepan. Pour in pomegranate juice. Turn heat on medium-low.
• 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.

POMEGRANATE CRANBERRY SAUCE/RELISH

Steps:

• Place cranberries into a saucepan and pour in pomegranate juice. Cover and bring to a boil until cranberries begin to pop. Reduce heat to medium and stir sugar into cranberry mixture. Cook, mashing often with a spoon or potato masher, until cranberries have broken, about 5 minutes. Cover and reduce heat to low; simmer to fully dissolve sugar, 2 to 3 minutes. Stir walnuts into cranberry sauce before serving. Transfer into a serving dish and chill before serving.

PERFECT POMEGRANATE CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
• Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
• Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.

CRANBERRY & POMEGRANATE SAUCE

Steps:

• Tip all the ingredients into a pan and stir well to combine. Bring to the boil, then reduce the heat and simmer until the cranberries start popping (about 5 mins for fresh cranberries or 8-10 mins for frozen) and turn into a runny sauce. Leave to cool before serving.

PORK TENDERLOIN WITH CRANBERRY POMEGRANATE SAUCE

Steps:

• Combine salt, cumin, garlic powder and black pepper in a small bowl.
• Sprinkle over pork tenderloin
• Heat oil and butter in a large skillet over medium heat.
• Add pork to skillet and saute about 5 minutes on each side, turning frequently for approximately 15 minutes.
• Remove pork and set aside.
• Add onions to skillet and saute for about 5 minutes until translucent.
• Combine juice, sugar and balsamic vinegar.
• Pour mixture into skillet with the onions and cook for about 2 minutes.
• Add pork into the sauce mixture and cover and simmer for approximately 10 minutes or until pork reaches an internal temperature of 150 degrees.
• Remove pork.
• Increase heat to medium high and cook for approximately 5 minutes,reducing the sauce to half.

POT ROAST WITH CRANBERRY POMEGRANATE SAUCE

Steps:

• Preheat oven to 350 degrees F. Combine flour, bouillon powder and black pepper in a shallow pie pan or bowl. Pat roast dry using paper towels. Dredge the roast in the flour mixture, coating thoroughly.
• Heat the oil in a large Dutch oven or deep sided roasting pan over medium-high heat. Brown meat for 3 to 5 minutes on each side or until well browned. Remove roast to a plate. Add onions to pan juices and cook for 2 minutes. Stir in pomegranate juice and half of the cranberries; bring to a boil and boil for 1 minute. Stir in brown sugar, Worcestershire sauce and balsamic vinegar, stirring until sugar is dissolved.
• Return roast to pan, turning to coat with sauce. Cover pan and place in oven. Roast for 1 hour, 15 minutes. Stir well and add remaining cranberries. Cover and continue cooking 15 to 45 minutes until roast is tender. Remove from oven and allow roast to rest for 10 minutes. Transfer to serving platter, slice roast and top with sauce.

CRANBERRY SAUCE WITH RED WINE, POMEGRANATE MOLASSES, AND MEDITERRANEAN HERBS

Steps:

• Stir sugar and wine in heavy deep medium saucepan over medium heat until sugar dissolves. Boil over medium-high heat until syrup is reduced to 3/4 cup, about 8 minutes. Add cranberries; boil until berries begin to pop, about 5 minutes. Stir in pomegranate molasses and basil. Cool completely. do ahead Can be made 1 week ahead. Cover and chill.
• Stir in chopped cilantro and sliced mint. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

CRANBERRY-POMEGRANATE SAUCE

Steps:

• In a medium saucepan, combine the cranberries with the sugar and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes.
• Scrape the cranberry sauce into a bowl and let stand until cool, about 2 hours.
• Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.

HOLIDAY CRANBERRY-POMEGRANATE SAUCE

Steps:

• Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool. Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.

CRANBERRY-POMEGRANATE SAUCE

Steps:

• In nonreactive 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cook 20 to 25 minutes, stirring occasionally, until cranberries pop and sauce thickens slightly.
• Pour into serving bowl; cover and refrigerate until ready to serve.

CRANBERRY POMEGRANATE SAUCE

Steps:

• Place the cranberries in a med. size sauce pot. Add the water, orange juice, lemon juice, orange zest, sugar, and pomegranate reduction. Let the pot come to a boil. Reduce the heat to low and let simmer for approx. 8 - 10 minutes

CRANBERRY POMEGRANATE SAUCE

Steps:

• Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
• Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
• Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.

POMEGRANATE CRANBERRY SAUCE WITH BASIL RECIPE - (4.2/5)

Steps:

• In a non-reactive large saucepan, combine all ingredients but the basil. Simmer over medium heat, stirring often, until cranberries begin to pop - about 10 to 15 minutes Continue to cook over low heat, another 15 minutes. Stir in the chopped basil. At this point you can use an immersion blender to break up the cranberries some or leave them "whole" style. For canning: Pour, while hot, into prepared hot jars, leaving ¼-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Let cool overnight before checking seals. For refrigeration: Transfer to Mason jars and let them come to room temperature before covering and refrigerating. Makes about three pints.

POMEGRANATE CRANBERRY SAUCE WITH BASIL RECIPE - (4.5/5)

Steps:

• In a non-reactive large saucepan, combine all ingredients but the basil. Simmer over medium heat, stirring often, until cranberries begin to pop - about 10 to 15 minutes Continue to cook over low heat, another 15 minutes. Stir in the chopped basil. At this point you can use an immersion blender to break up the cranberries some or leave them "whole" style. For canning: Pour, while hot, into prepared hot jars, leaving ¼-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Let cool overnight before checking seals. For refrigeration: Transfer to Mason jars and let them come to room temperature before covering and refrigerating. Makes about three pints.

GLUTEN-FREE POMEGRANATE CRANBERRY SAUCE

Steps:

• In 3-quart saucepan, heat juices and sugars over medium heat until sugar is dissolved.
• Add cranberries; cook and stir about 10 minutes or until cranberries start to pop. Cook a little longer for thicker sauce.
• Pour into bowl; refrigerate until cold, about 1 hour. Sauce will thicken as it cools. Serve cold.