Lemon-Pomegranate Cranberry Sauce

4.0

(1)

1 Review

A quick whirl in a food processor is all it takes to make this fresh-tasting sauce—no cooking required. For a savory upgrade, stir in finely ground toasted coriander (see Notes).

Justin Chapple

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Lemon-Pomegranate Cranberry Sauce — Photo: Johhny Miller

Active Time:

10 mins

Total Time:

40 mins

Yield:

Cook Mode (Keep screen awake)

Ingredients

1 pound fresh or thawed frozen cranberries (4 cups)
1 lemon, seeded and cut into 1-inch pieces
3/4 cup granulated sugar
1 tablespoon minced peeled fresh ginger (from 1 [1-inch] piece)
1 teaspoon kosher salt
1/2 cup pomegranate arils

Directions

Place cranberries, lemon, sugar, ginger, and salt in a food processor, and process until cranberries and lemon are very finely chopped, 1 to 2 minutes. Scrape into a bowl, and stir in pomegranate arils. Cover and refrigerate at least 30 minutes or up to 24 hours before serving.

Notes

Toasted Coriander Seed Powder: Place 2 teaspoons coriander seeds in a small skillet over medium, and cook, shaking pan, until very fragrant, about 3 minutes. Transfer to a spice grinder, and let cool about 5 minutes. Grind seeds into a powder, then fold into cranberry sauce before chilling.

Originally appeared: November 2018