Raw Cranberry-Pomegranate Sauce

Imagine a cranberry sauce like you've never experienced. It's raw, bright, and zippy, with no refined sugars and no weird thickeners. This Raw Cranberry-Pomegranate Sauce is about to change your Thanksgiving world, and I can promise you'll be making it all fall and winter long.


  • 3 c fresh or frozen cranberries
  • 0.5 c pomegranate arils, plus an additional handful added at the end
  • 0.5 c walnuts, plus an additional handful added at the end
  • Navel orange
  • 2-3 inches of ginger root
  • 2-4 tbsp maple syrup
  • 0.25 tsp cinnamon
  • Pinch of salt


  1. If using frozen cranberries, thaw them first.
  2. To a food processor, add your cranberries and half a cup each of pomegranate arils and walnuts.
  3. Zest the orange and add the zest to the food processor.
  4. Cut the remaining peel off the orange and discard. Slice the orange, remove any seeds, and add the slices to the food processor.
  5. Using a microplane, grate the ginger very finely and add it to the food processor.
  6. Add 2 tbsp maple syrup, cinnamon, and salt.
  7. Process for about 30 seconds or until you have a relatively smooth, but not completely smooth, texture.
  8. Taste it! I love a really tart cranberry sauce, but not everyone does. If you think it needs more sweetness, add more maple syrup and/or additional pomegrate arils. Feel free to add more ginger, orange zest, cinnamon, etc, as your palate dictates.
  9. Add in a handful each of pomegrate arils and walnuts. Pulse the food processor just a couple times to bring it all together. This will leave you with a more interesting texture.
  10. Serve it up! I like to garnish with a few whole cranberries, a sprinkle of pomegrate arils, and a couple sage leaves.