I’m always a bit sad that it seems to take so much sugar to make cranberry sauce taste good, so I came up with this delicious mostly fruit-sweetened version. I love the flavor of pomegranate so I’ve used it in three different ways in this low sugar cranberry sauce: pomegranate juice, pomegranate molasses, and fresh pomegranate arils.

Cranberry Pomegranate Compote with Crystallized Ginger and Fuji Apple

Makes about 4 cups


*one 12 oz. package of fresh cranberries
*1 cup pomegranate juice (I use POM Wonderful)
*2 tablespoons pomegranate molasses (available at Middle Eastern markets and natural food stores)
*1/4 cup crystallized ginger, chopped
*1/2 cup raisins
*1 Fuji (or other crisp and sweet) apple, diced
*1/2 teaspoon ground cinnamon
*1/2 teaspoon vanilla extract
*1 cup fresh pomegranate arils


1. Put the cranberries and pomegranate juice in a cast-iron skillet over medium-high heat. Bring to a boil, then reduce heat to simmer and cook for 5 minutes.

2. Add pomegranate molasses, ginger, raisins, apple, cinnamon and vanilla extract. Mix well and continue to cook for about 5 more minutes.

3. Remove from the heat and allow to cool completely before add the fresh pomegranate arils.



  1. 1

    Lauren — November 11, 2009 @ 3:04 pm

    Wow! That sounds absolutely wonderful! I love the idea of combining pomegranate with cranberry =D.

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