With the perfect blend of sweet and tart flavors, this Cranberry Pomegranate Cocktail is the perfect addition to holiday get-togethers! Prepare a single batch for a cozy night in for two, or make more for a larger gathering. Choose your sweetener, add rum and lime, and you’re set! {Paleo or Vegan}
Yes, there is a recipe in today’s post, but can we gaze adoringly at this COLOR first? Because, in addition to great flavor, Cranberry Pomegranate Cocktail just oozes a festive look. You seriously cannot go wrong with it. You just can’t, Spiriteds because this recipe simply won’t allow it.
And it’s so easy to make. You basically throw about half the ingredients in a saucepan and bring it to a bubbly boil (a highly technical culinary term, clearly), strain it, and then add a few more ingredients. That deep red color will come with time. If you check your cocktail progress early (and it’s fine if you do), then you’ll see a putrid yellow color. DO NOT CUE YOUR OWN HORROR.
Instead you must let the ingredients simmer a while longer. And THEN you’ll have this beautiful color to stare at. Patience is a virtue, but fortunately, Cranberry Pomegranate Cocktail doesn’t take too long to make.
So grab your saucepan and let’s get started!
This festive cocktail is
- Easy to prepare, double, and store
- Super-delicious
- Perfect for making ahead (it’ll store in the fridge for a few weeks)
Cranberry Pomegranate Cocktail ingredients
This recipe adds just the right amount of pizzazz to any holiday gathering, and all without the hassle of more complicated seasonal recipes. No slicing cranberries, no meticulous peeling of pomegranate seeds. I literally remove the arils from the pomegranate without so much as a care in the world because the arils will get cooked and then strained prior to serving the drink. So, if you get pieces of pomegranate in today’s recipe, just keep trudging along because this recipe will take care of itself.
- Fresh cranberries. Remove any that are soft or mushy.
- Pomegranate arils. Buy them prepackaged or peel them yourself. Whatever works best for you.
- Sweetener. 100% pure honey,100% pure maple syrup, and agave nectar will work. Since the sweetener will be noticeable in the recipe, it’s a good idea to select one you particularly like.
- Rum. I start with 1/3 cup, but you can adjust to your preference.
- Lime juice. Fresh or bottled, it’s up to you. I prefer fresh but have prepared it both ways, and rather successfully, too!
How to make Cranberry Pomegranate Cocktail
If you’ve successfully made a cup of tea, then you’re ready to make this cocktail. And if you haven’t made a cup of tea before, well, never mind. Just go ahead and make this Cranberry Pomegranate Cocktail recipe anyway.
- Combine the cranberries, pomegranate arils, water, and sweetener of choice in a small saucepan. Cover and bring to a boil. Once the mixture is boiling, reduce the heat and simmer on MEDIUM for about 5-10 minutes, or until the water turns a deep red.
- Next, remove the saucepan from the heat and place it on the counter, covered, to let it cool. Once the mixture is cool enough to handle safely, pour the mixture through a mesh strainer into a bowl. Add the rum and lime juice.
- Refrigerate long enough to chill or pour over ice cubes. Garnish with cranberries, lime slices or wedges, or additional pomegranates.
Make multiple batches
You might wonder if you can double this recipe or reuse the cranberry-pomegranate mixture with another round of water. The answers are YES and YES.
- Double the batch. Use a saucepan that can handle four cups of cranberries, the arils from two pomegranates, water, and four cups of water. You’ll also want to double the amount of rum and lime juice you add. And then you’ll want a strainer that can handle that volume of liquid as it’s poured through.
- Reuse the cranberry-pomegranate mixture. Follow the recipe as stated with a fresh round of water. This batch may not boast the same deep, vibrant red color or the same intense flavor, but it will still be delicious. And, to be fair, I have had a few batches where you could hardly tell by taste or color that it was a second batch. So don’t hesitate to give this method a try!
What to serve with this tasty cocktail
This festive drink deserves a festive counterpart! And below are three favorites!
Spiriteds, I hope you are well, and, as always, know I’m glad you’re here! ❤️
Cranberry Pomegranate Cocktail
With the perfect blend of sweet and tart flavors, this Cranberry Pomegranate Cocktail is the perfect addition to holiday get-togethers! Prepare a single batch for a cozy night in for two, or make more for a larger gathering. Choose your sweetener, add rum and lime, and you’re set! {Paleo or Vegan}
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2 cups 1x
- Category: Mixed Drinks
- Method: Stovetop
- Diet: Gluten Free
Ingredients
- 2 cups fresh cranberries
- Arils of one pomegranate
- 2 cups water
- 1/2 cup 100% pure honey (paleo) or agave nectar (vegan)
- 1/3 cup rum
- 1 tablespoon lime juice
Instructions
- Combine the cranberries, pomegranate arils, water, and sweetener of choice in a small saucepan. Cover and bring to a bubbly boil. Once the mixture is boiling, then reduce the heat and simmer on LOW to MEDIUM for about 5-10 minutes, or until the water turns a deep red.
- Next, remove the saucepan from the heat and place it on the counter, covered, to let it cool. Once the mixture is cool enough to safely handle, pour the mixture through a mesh strainer into a bowl. Then add the rum and lime juice.
- Refrigerate long enough to chill, or pour over ice cubes in wine glasses. Garnish with cranberries, lime slices or wedges, or additional pomegranates.
Notes
- Cook time is an approximation. The longer the mixture sits, the deeper in color it will become and the stronger the flavor will be.
- After straining the mixture from the saucepan, you CAN reuse the cranberry pomegranate pulp in a subsequent batch by adding more water and honey to the saucepan. The follow-up batch may not be as deep in color or flavor but will still taste delicious.
- This will keep for about two to three weeks in the refrigerator.
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