The Flaming Vegan

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Lightly Gingered Vanilla Raspberry Pomegranate Cranberry Sauce
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Lightly Gingered Vanilla Raspberry Pomegranate Cranberry Sauce

I love making homemade cranberry sauce.  It's fast, easy and totally beats the cylindrical tinned variety many of us grew up with! 

Though, I must admit I have a tiny lingering nostalgia for the old-school-goo, the sight and taste of homemade sauce is dazzling and worth the effort.  When you make it yourself you have the joy of improvising and adjusting the sauce to your liking. 

This year I opted for a not-too-sweet raspberry version that is now my new favorite.  The ginger and vanilla give it a little warmth and spice and the raspberry perks it up so it is more fruit-forward with a pleasing tartness.  To top it off, the unexpected burst and crunch of the pomegranate seeds make it a real textural treat!  I hope you give it a try and enjoy it. 

It's fun to make extra and give jars-full to friends and loved ones throughout the holidays!  :)

Lightly Gingered Vanilla Raspberry Pomegranate Cranberry Sauce

3 cups/1 bag fresh organic Cranberries

10 oz/1 bag frozen organic Raspberries

1 Pomegranate, seeded

1 cup Sugar (scant)

1/2 tsp Vanilla extract (or seeds from one Vanilla Bean)

2 tsp fresh Ginger Root, very finely grated

1 cup Water


Boil water and sugar rapidly.  Add cranberries and boil until berries break and become soft enough to eat.  Add all other ingredients, save vanilla for last.  Stir to incorporate. 

Serve warm or chilled alongside your holiday meal or use as a chutney/relish anytime. 

I like to serve it in a pretty bowl with serving spoon on a small plate scattered with  a few fresh cranberries and holly leaves.  Enjoy and Blessings of the season!


Thank you for voting for Buddhas Delight!  Have a Holly Jolly Christmas and Miraculous New Year... 



*Image courtesy Flickr creative commons.

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Leave a Comment

  1. Veganara
    Voted. Welcome back Kristin, it's been a while! This sauce sounds amazing, especially with the addition of vanilla, which is one of my favourite flavours. I presume you will be having this sauce with your Tofurkey this year then? For a warming winter soup recipe, please check out my latest blog, Magical Minestrone with Pesto, and if you like it, your vote is much appreciated! :-)
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    1. BuddhasDelight
      thanks, veganara! stuffing and mash were always my fave holiday items but i will tell you my fave fake meat item i have once a year for thanksgiving or christmas... there are these amazing vegan grain sausages called Field Roast, sage and apple is my fave. i slice it into coins and crisp them in a bit of olive oil on the stove. they are delightful dipped into a bit of spicy mustard or cranberry sauce. mmm! i have already voted for your yum minestrone... i have been voting anonymously for a while and not posting as i haven't had the time etc... :) cheers!
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  2. Anita Vegana
    I would like to use this as a dessert, too - as a topping. I voted. When you have the chance, please read my articles, Raw Foodies and Protection From Cruelty, and vote if you liked them.
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    1. BuddhasDelight
      quite right, we used the leftovers this year over vegan vanilla ice cream! i also have been known to dollop some on my morning oatmeal! :) i have already voted for your two articles, just haven't been commenting due to time restraints etc! blessings!
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  3. JustVegan
    yummm, this is so delicious. i must try this cranberry sauce with raspberries and pomegranate. voted.
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  4. Shabs Online
    Shabs Online
    I love saucesssss..........n ths one luks sooo yummy....mus try! Voted #5 :)
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