(Note: this post was originally published on November 17, 2019. It has since been updated with a few tweaks.)
Move over, traditional cranberry sauce. This no-cook pomegranate cranberry sauce is fresher and more vibrant than the classic, and much healthier too. There's no refined sugar, no gelatin, no thickeners, and no preservatives; just a few simple, whole-food ingredients in their most natural forms. I promise you'll never want to go back to canned cranberry sauce or heavy, jelly versions after you try this.
This healthy cranberry sauce is easy to make too, since there's no cooking involved. You'll just process the ingredients in a food processor for a few minutes, which keeps the flavors and the colors vibrant. The combination of tart cranberries, juicy pomegranate, fragrant orange, and zippy ginger is the perfect complement to a holiday meal, especially when rounded out by sweet maple syrup and rich walnuts.
I want to thank my mom for being the inspiration behind this cranberry sauce. She has made a no-cook version for years that is fresh, tart, and bursting with flavor. She also makes a food processor pomegranate dip that I've always enjoyed. I created this naturally-sweetened cranberry sauce to be a marriage of the two.
You might be wondering why I've chosen to create a healthier version of cranberry sauce. It's basically just cranberries, right? Actually, no!
Typical cranberry sauce recipes tend to use a large amount of refined sugar to counteract the tartness of the cranberries. Accordingly, traditional cranberry sauce is essentially dessert in disguise. In this version, however, most of the sweetness comes from pomegranate and orange. You'll also use a dash of maple syrup to provide an kiss cozy flavor to this refined sugar-free cranberry sauce.
Believe it or not, many cranberry sauce recipes are not friendly for plant-based eaters. Canned versions and some homemade versions use gelatin, which is an animal product. This no-cook vegan cranberry sauce, however, uses the food processor to create a thick and luscious texture. It's really more of a cranberry relish in terms of its consistency.
This no-cook cranberry sauce comes together in a food processor in just a few minutes. You’ll use the arils (seeds surrounded by pods of juice) from a pomegranate to provide a nice sweetness that balances the tart cranberries. To make it, you'll process cranberries, pomegranate arils, walnuts, orange zest, orange segments, ginger, and cinnamon until the texture is thick and rich. You'll then add in a small handful of both pomegranate arils and walnuts at the end, leaving them in larger pieces for a more interesting texture.
Because you can taste this no-cook cranberry sauce as you make it, it's easy to adjust the flavors to your liking. If you want more sweetness to balance the tangy cranberries, add another dash of maple syrup. If you want more zing, try adding more freshly grated ginger. For more warmth, add an additional sprinkle of cinnamon or try experimenting with nutmeg or cardamom.
This healthy cranberry sauce works great as a make-ahead recipe, so it's perfect for Thanksgiving or another holiday. You can make it up to several days in advance; just store it in a sealed container in the refrigerator. All you need to do before the meal is transfer it to a serving dish.
As an added bonus, this naturally-sweetened cranberry sauce also freezes well. The only caveat is that any remaining whole pomegranate arils will likely burst in the freezer, so it might not be quite as pretty, but you can always add some fresh pomegranate on top. Make sure to use a tightly sealed container and leave some room for expansion. You can freeze it for up to a month or two if needed.
As written, this recipe makes a large batch. That means you can make it a day or two in advance, enjoy it for Thanksgiving, and then freeze leftovers for later use. You can even freeze small portions of this pomegranate cranberry sauce in an ice cube tray, transferring the frozen cubes to a sealed container, if you want to easily grab individual portions.
Here's what you'll need for this healthy cranberry sauce recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
I can't wait for you to try this naturally-sweetened, vibrant, and colorful pomegranate cranberry sauce. It makes other cranberry sauce recipes feel dull in comparison. The combination of the cranberries with the pomegranate, orange, and ginger provides some much-needed freshness to a holiday meal. Because you can easily make this healthy cranberry sauce in advance, there's no reason not to add it to your Thanksgiving table this year.
My suggestion: make a double batch and put this raw cranberry sauce on everything. It's wonderful on roasted vegetables, stuffed squash, and seasonal salads. Try mixing it into yogurt or oatmeal, or using it as a topping for ice cream. I hope you'll give this a try, it's an unexpected and very fresh take on the classic.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
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This healthy pomegranate cranberry sauce is brightly and boldly flavored, plus it's easy to make with no cooking involved. It's naturally sweetened and is made from simple, whole food ingredients.
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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