This recipe appears in:Sauced: Cranberry-Pomegranate Sauce
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- 12 ounces fresh or frozen cranberries
- 1 cup pomegranate juice
- 1 cup white sugar
- 3 tablespoons brown sugar
- 1 teaspoon grated orange zest
- 1/2 teaspoon Kosher salt
- 1/2 cup pomegranate seeds
Place cranberries, pomegranate juice, white sugar, brown sugar, orange zest, and salt in a medium saucepan and bring to a boil over medium heat. Cook, stirring occasionally, until berries start to pop, about 10 minutes.
Remove from heat, stir in pomegranate seeds, and let cool for 30 minutes. Adjust consistency with water, if needed. Serve immediately or place in an airtight container and store in the refrigerator for up to two weeks, reheating prior to serving.