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cranberry-pomegranite relish (connie's)

cottman avatar
Recipe by
Connie Ottman
@cottman
Orlando, FL

Every year I try to "spruce up" my cranberry relish. This is the winner we're using this year. It's surprising delicious.

yield 6 -8
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For cranberry-pomegranite relish (connie's)

  • 2 tsp
    vegetable oil
  • 1
    large shallot, finely chopped
  • 1
    12 oz. fresh or frozen cranberries
  • 1 c
    pomagranite juice
  • 1/2 c
    packed dark brown sugar
  • course sea salt and black pepper to taste
  • 1/2 c
    pomagranite seeds

How To Make cranberry-pomegranite relish (connie's)

  • 1
    In a medium saucepan, heat oil over medium-high heat.
  • 2
    Add shallots and cook, stirring constantly, until softened (about 3 minutes).
  • 3
    Add cranberries, pomegranate juice, brown sugar, salt and pepper. Bring to a boil, then reduce to a simmer.
  • 4
    Cook stirring occasionally until cranberries burst and sauce is slightly thickened (about 10 minutes)
  • 5
    Remove from heat,. Stir in pomegranate seeds.
  • 6
    Let cool to room temperature before serving.
  • 7
    To store, refrigerate in airtight container up to one week.
  • 8
    Enjoy!
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