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Cranberry Sauce with Pomegranates and Ginger Recipe

1 rating: 5.0
A sauce recipe using primarily cooked cranberries.

This cranberry sauce modifies the traditional recipe by adding ginger, cinnamon, red peppers, pomegranate seeds, and lemons. It is often served with traditional Thanksgiving meals but is eaten by some year round.   

Tags: Recipes, Foods, Thanksgiving, Berries, Cruits, Cranberries
This cranberry sauce recipe is for those who don't mind a bit of spicy flavor. It is easily prepared and can be suited to individual taste by simply adding more or less portions of each ingredient.

You will need:
  • 1 medium sized pomegranate
  • 2 12-ounce bags of fresh cranberries
  • 1 small orange
  • 1 small lemon
  • cinnamon powder
  • ginger powder
  • crushed red pepper
  • 2 cups sugar
Follow the instructions below:
  1. Empty cranberries into a strainer and rinse, allow to drain. Pour into a medium sized pot and add 2 cups water (one cup for every 12 ounce bag). Bring to a boil.
  2. Add 1/2- to 1-cup sugar for every bag to cranberries.
  3. In a separate bowl, extract pomegranate seeds (break open the pomegranate and use hands to remove seeds. Do not keep the white, bitter flesh. Careful, it can get messy!) Crush seeds gently to extract juice.
  4. As water boils, the cranberries will pop open. Stir occasionally to bring popped cranberries up and force solid cranberries below.
  5. After most cranberries have popped (in about 15 minutes after boiling), add in the flesh of the lemon and the orange. Keep the orange peel for zest, if desired.  
  6. Add in crushed pomegranates and juice, mix thoroughly.
  7. Remove from heat and allow to cool for about 30 to 60 minutes.
  8. Add cinnamon, crushed red peppers, and ginger powder (and more sugar) to taste.
  9. Pour into serving dishes and allow to cool for at least 90 to 120 minutes before serving.
  10. Once the cranberry sauce has cooled, garnish with dried cranberries and orange zest, if desired.
Two 12-ounce bags of cranberries is usually enough for 4 to 8 people, depending on how much your guests enjoy the sauce!
1 review about Cranberry Sauce with Pomegranates and Ginger...

My favorite dish to prepare!

  • Dec 19, 2008
  • by
I stumbled upon this recipe while watching the Food Network several years ago. However, I modified it to include pomegranates (being Persian, it was a must) and crushed red peppers. If you can't find pomegranates, don't worry. And if you don't want it to be spicy, then hold back on the crushed red peppers and even the ginger, if you desire.

As with all recipes, just be creative, and experiment as you go along. The best time to add in new recipes is after you've removed the mixture from heat and allowed it to cool and thicken for at least 30 minutes. As the temperature lowers, it's easier to taste the spices or ingredients you add in.

The portions make enough for 4 to 8 people, depending on its popularity! This last Thanksgiving (2008) I prepared 5 12-ounce bags for about 15 people total. It was very popular, but there was still enough left for people to take home.

Give it a shot and experiment to your heart's content.

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