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Pomegranate Cranberry Sauce


Cranberry sauce with apples, pomegranate, citrus and spices. The fruit that provides the base of this traditional side dish deserves to move from holidays to everyday. Cranberries are packed with dozens of different antioxidants. The natural mix of antioxidants found in cranberries and other foods is what matters, not the high doses of single ones found in supplements. If you make your own cranberry sauce from whole berries, you’ll get a tastier and less sugary sauce than you can get out of a can.

Yield: 6 servings


  • 2 cups fresh cranberries
  • 1 cup pomegranate seeds
  • 1 large apple , diced
  • ½ cup raw orange, cubed
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh squeezed orange juice
  • 1 teaspoon fresh orange zest
  • 1/2  teaspoon ground cinnamon
  • 1/2  teaspoon freshly ground nutmeg
  • Small pinch of sea salt to taste

Method of Preparation

  • Combine all ingredients (except orange juice and pomegranate seeds) into a saucepan and heat on medium-high.
  • Bring this mixture to a boil and cook for 5 minutes, reduce to simmer for 15 minutes on low heat until the cranberries have broken apart, all the fruit has been softened.
  • Take of the heat after everything is soft and thickened.
  • Stir in the pomegranate seeds and orange juice last.
  • Serve warm or chilled.
  • Keeps for 5-7 days in the fridge.
  • Enjoy!

Tip: If this is too tangy simply add more maple syrup or brown sugar to sweeten.

Nutrition Facts ( 1 serving)

86 Calories, 20 g carbs, 1 g total fat, 1 g protein, 4 g dietary fiber, 2 mg sodium


Recipe created by : Dietitian Paola Garza.



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