Pomegranates are chock-full of antioxidants, including vitamin C which supports immune function. They’re also high in nitrates (the good kind!), which are potent vasodilators. Cranberries are also high in antioxidants responsible for increasing blood flow, dilating blood vessels, and lowering blood pressure. Use this sauce on top of grilled tempeh, spread over berry muffins, or enjoy it alongside your favorite plant-based cheese.
Add all ingredients to a medium stovetop pot.
Bring to a boil then simmer for 10 minutes or until the cranberries are soft (they may start to burst — that’s okay!) and the mixture thickens. Stir occasionally.
Taste halfway through for additional flavors, such as more sweetness or allspice.
Remove the sauce from the heat and transfer to a heat-safe bowl or glass storage container.
Once cool, remove the cinnamon stick and ginger slice. Store in the refrigerator, covered, for 1–2 hours before serving. The sauce will thicken further once it cools.
See Chef’s Notes for ideas on how to use!