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Deviate from classic cranberry sauce this year with this twist bursting with antioxidants and flavor. Pomegranates and persimmons join traditional cranberries in this autumnal sauce perfect for poultry and more.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings


  • 6 cups fresh cranberries
  • 1 1/2 cups brown sugar
  • 9 tablespoons pomegranate concentrate
  • 9 tablespoons fresh lime juice
  • 2 firm, ripe Fuyu persimmons (about 1 lb total), peeled and cut into 1/4-inch dice
  • 1-2 cups fresh pomegranate seeds
  • Zest from one orange


In a small saucepan, combine the fresh cranberries, brown sugar, pomegranate concentrate, and lime juice. Bring to a high simmer, or just to a boil, then lower heat to a simmer. Continue to cook until the mixture is thick and the berries are glazed and smashed.

Set the sauce aside to cool, then transfer to a covered container and refrigerate until needed. 

Just before serving, fold in the pomegranate seeds and then the persimmons. Sprinkle relish with orange zest.

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