Cranberry-Pomegranate Sauce

Try this mouth-watering fruity sauce of cranberry and pomegranate - ready in just 30 minutes!

(0)
0 reviews.
Save and Share
  • prep time 10 min
  • total time 30 min
  • ingredients 5
  • servings 10
 

Ingredients

1 1/2
cups sugar
1
cup pomegranate juice
1
tablespoon grated orange peel
1/2
teaspoon ground cinnamon
1
bag (12 oz) fresh cranberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 Pour into serving bowl; cover and refrigerate until ready to serve.
  • 1 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.
  • 2 Pour into serving bowl; cover and refrigerate until ready to serve.

EXPERT TIPS

toggle

Expert Tips

Give this cranberry sauce a kick by substituting lime peel for the orange and adding 1/2 teaspoon ground red pepper (cayenne) with the cinnamon.

Fresh cranberries are available this time of year, but frozen cranberries would also work.

Although traditionally served with turkey, cranberry sauce is a nice accompaniment for ham, too.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
0mg
0%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
34g
34%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.