This morning, I am ramping up the basic, fresh cranberry sauce I typically make! Since organic pomegranates are on sale and in season, and I am a chia seed fanatic, these two ingredients are going to make the cranberry sauce extra special this year. Pomegranate will add an additional flavor and crunch; chia seeds will help the sauce set up, like chia seed pudding.
As a child, I did not like cranberry sauce. It looked weird in its jellied can shape, and I just didn’t like the flavor. In contrast, my children love cranberry sauce!
Freshly made is much preferred to organic canned, especially considering the BPA risk in tin cans. Here is a basic, simple recipe for cranberry sauce.
Remember to make this ahead of time, as it needs to chill for a few hours to thicken. It is super simple!
Vegan Pomegranate, Chia Seed Cranberry Sauce
Over medium heat in a saucepan heat:
- 2 cups water
- 2 cups organic sugar
Stir occasionally and boil for five minutes. Add:
- 4 cups fresh, organic cranberries
- 1 Tablespoon grated orange peel (optional)
Return to boil until cranberries pop (about five minutes).
Cool a little, then add:
- One pomegranate
- 1/3 cup chia seeds
Refrigerate for at least three hours.
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I had a bummer of a surprise this afternoon. I bought a pomegranate at the farmer’s market yesterday to put in a salad for Thanksgiving dinner (along with greens, persimmon, orange), but when I cut it open today, all the arils were brown and rotten. I didn’t know that was even a possibility. So we had the salad without them. I wonder if there’s a good way to tell if a pomegranate is rotten before you buy it.
Bummer. I think if it is not firm and the color not bright on the outside you can tell. They look a little withered when they are going bad.
Hi Jennifer, Thanks for this beautiful post! I am a vegan from the beginning of this year and still finding it challenging at times to find my way about it at times and specially when a big holiday dinner is around the corner. Your vegan pomegranate chia seed cranberry sauce is a lifesaver! I love chia seeds and can’t get over their amazingness in terms of nutrients they are packed with. I usually add them to my breakfast but never thought of other ways I cold use them. Also this is such a great way to ensure that kids will get the most nutritional benefits with their Thanksgiving meal. Do you think I could substitute orange peel with lemon? I am not a big fan of oranges but would like a nice zesty kick in the sauce. Thanks
I am sure you could make the substitute, but it really isn’t even needed. My family loved this recipe! In fact, I am making it again this weekend 🙂