Cranberry sauce with a twist

    1 hour 45 min

    A wonderfully different cranberry sauce. Cranberries are simmered with apples and pomegranate seeds. Serve with turkey or chicken at Christmas dinner or Sunday lunch. It's also great served with a sponge pudding.

    12 people made this

    Serves: 24 

    • 2 large Granny Smith apples
    • 2 pomegranates, peeled and seeds separated
    • 450ml pomegranate juice
    • 400g caster sugar
    • 2 large oranges
    • 685g fresh or frozen cranberries
    • 120g pecans, chopped (optional)

    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. Peel and core apples and put peelings and cores in a small saucepan with pomegranate seeds, 125ml juice and 100g sugar. Bring to the boil, then reduce heat to simmer. Cook for 30 minutes.
    2. Chop the peeled apples and place in a large saucepan. Remove zest from half orange, chop very fine and add to apples. Peel oranges, chop coarsely and add to pan along with cranberries and remaining juice and sugar. Bring to the boil, reduce heat to simmer and cook for 30 minutes.
    3. Remove small pan from heat and strain juice into larger pan. Cool solids slightly and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature or chilled.

    Watch how!

    Watch how to make three different kinds of cranberry sauce starting with an easy base recipe in our How to make cranberry sauce video.

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    Reviews & ratings
    Average global rating:

    Reviews in English (11)


    This recipe was just delightful on pork. The sugars caramelized to make a fruitful glaze on my pork roast. It freezes well, so it is worth the time it takes to make it. It makes a good cheesecake topping as well.  -  29 Nov 2007  (Review from Allrecipes US | Canada)


    I'd probably give my own version of this recipe 4 stars but I changed a lot of the ingredients. I used orange juice instead of pomegranate, added the juice and zest of 1 lime, about a tbs of Grand Marnier, omitted the apple, and didn't use the pecans. I attempted to boil the pomegranate for a while, which did make it a little easier to take out the seeds. I didn't bother straining any of it because I don't mind pomegranate seeds. Either way, it was a nice twist on the classic cranberry sauce and perfect with turkey and potatoes, and could work as a dessert sauce too.  -  30 Nov 2008  (Review from Allrecipes US | Canada)


    Fantastic! I cut the sugar to 1 3/4 C and it seemed perfectly sweet. Thanks for the delicious recipe, it was perfect at our Thanksgiving table!  -  26 Nov 2010  (Review from Allrecipes US | Canada)