Cranberry Pomegranate Sauce

Time: 15 minutes. For a new take on cranberry sauce, add pomegranate molasses and seeds.

Yield: Serves 12 (makes 2 1/2 cups)
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 2%
  • Protein: 0.4g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 20g
  • Fiber: 1.9g
  • Sodium: 6.1mg
  • Cholesterol: 0.0mg


  • 1 bag (12 oz.) cranberries, thawed if frozen
  • 1/2 cup packed light brown sugar
  • 1/4 cup pomegranate molasses*
  • 3 small sprigs fresh thyme
  • 1 cup pomegranate seeds


  1. In a medium saucepan, bring cranberries, sugar, molasses, and thyme to a boil over medium-high heat, stirring frequently. Boil, stirring often, until most cranberries pop, 5 minutes. Remove from heat and stir in pomegranate seeds. Discard thyme.
  2. *Buy at well-stocked supermarkets and Middle Eastern grocery stores.
  3. Make ahead: Chill cooked cranberries, covered, up to 1 week; add pomegranate seeds just before serving.
  4. Note: Nutritional analysis is per 3-tbsp. serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cranberry Pomegranate Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy