Pomegranate Cranberry Sauce

 

Using whole cranberries, phytonutrient-rich pomegranate juice, and fresh cinnamon and ginger, Pomegranate Cranberry Sauce will change the way you think about cranberry sauce. This sauce side has all the zing of traditional cranberry sauce, plus lots of nutrition from the cranberries, pomegranates, and spices. What’s more, no gelatin was necessary to create a sauce that’s perfectly thick! (Read: plants are magic all by themselves!)

Pomegranate Cranberry Sauce

Ingredients

 2 cups fresh cranberries

 ½ cup pomegranate juice (pomegranate juice as the only ingredient)

 ½ cup water

 ¼ cup maple syrup (or date paste, link in Chef’s Notes)

 1 cinnamon stick

 1 inch fresh ginger (peeled and sliced)

 ¼ tsp allspice

Directions

1

Add all ingredients to a medium stovetop pot.

2

Bring to a boil then simmer for 10 minutes or until the cranberries are soft (they may start to burst — that’s okay!) and the mixture thickens. Stir occasionally.

3

Taste halfway through for additional flavors, such as more sweetness or allspice.

4

Remove the sauce from the heat and transfer to a heat-safe bowl or glass storage container.

5

Once cool, remove the cinnamon stick and ginger slice. Store in the refrigerator, covered, for 1–2 hours before serving. The sauce will thicken further once it cools.

6

See Chef’s Notes for ideas on how to use!

Chef's Notes

Substitutions
In place of pomegranate juice, try orange or pineapple juice for variation.

Sugar-free
Use date paste in place of maple syrup.

How to use
Use this as a glaze on top of grilled tempeh or tofu.

Serve alongside Lentil Quinoa Meatballs.

Spread on top of your favorite veggie burgers.

Add to a grain bowl.

Add to baked goods like bread and muffins.

Make a cranberry sauce smoothie with your favorite fruits and leafy greens.

Storage
Store the cranberry sauce in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 30.

https://foodrevolution.org/recipes/pomegranate-cranberry-sauce/