Pomegranate Cranberry Sauce


Prep time 5mins
Cook time 20mins
Serves or Makes: 4


  • 12 ounces fresh cranberries (or frozen and thawed)
  • 1 2-inch piece fresh ginger, halved lengthwise
  • 2 bay leaves
  • 16 fluid ounces pure pomegranate juice
  • 3 tablespoons pomegranate molasses
  • 2 -3 teaspoons granulated sugar
  • 2 clementines, peeled and segmented


  • Step 1

    Combine cranberries, ginger, bay leaves, pomegranate juice, pomegranate molasses and one clementine to a medium saucepan and bring to a rapid simmer over medium heat. Cook until cranberries have burst and mixture has taken on a jammy consistency, about 15-20 minutes. Taste and sweeten with granulated sugar as needed.

  • Step 2

    Let cranberry sauce cool completely. Remove and discard ginger and bay leaves, then stir in remaining clementine. Refrigerate in an airtight container for up to 1 week.