Cranberry, Apple and Pomegranate Sauce

  • From Cooking Channel
Total Time:
2 hr 25 min
5 min
Inactive Prep:
2 hr
20 min
2 1/2 cups


  • One 14-ounce can jellied cranberry sauce
  • One 8-ounce bag fresh or frozen whole cranberries
  • 1 crisp and sweet apple, such as Pink Lady or Honeycrisp, peeled and diced
  • Zest and juice of 1 small lemon
  • 1/2 cup pomegranate seeds


Heat the cranberry sauce and 2 tablespoons water in a small saucepan over medium heat, stirring occasionally and breaking the sauce up with a spoon, until mostly melted, about 8 minutes.

Add the frozen cranberries, increase the heat to medium-high and cook, stirring, until most of the cranberries have burst and the sauce has thickened, about 12 minutes. Remove the saucepan from the heat, and stir in the apples, 1 tablespoon of the lemon juice and 1 teaspoon of the zest. Reserve any remaining zest in a small bowl covered with a damp paper towel for garnish.

Let the sauce cool to room temperature, cover and chill until ready to serve, at least 2 hours up to 2 days.

When ready to serve, garnish the sauce with the pomegranate arils and the reserved lemon zest.

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