Pom-Apple Cranberry Relish

Photo: Sommer

Ingredients

2 cups pomegranate juice

1/2 cup sugar

12 ounce bag fresh cranberries

1 medium crisp apple, peeled, cored, diced

1 cup pomegranate arils (seeds)

1 teaspoon orange zest

1/2 teaspoon salt

1 tablespoon chopped fresh mint (or parsley)

Preparation

Simmer the pomegranate juice and sugar until it reduces to less than half, and a thin syrupy consistency is reached—about 15 minutes. (Thin like pure maple syrup.)

Meanwhile, using a food processor, coarsely chop the cranberries.

Pour them into a medium bowl and add the pomegranate syrup. It’s ok if it’s still warm.

Add the diced apple, pomegranate arils, orange zest salt and mint. Mix well.

Eat right away or chill for up to a week.

Comments

Permalink Feast on the Cheap
November 21, 2010

Love the addition of poms to this classic relish. Will have to give it a whirl this Turkey Day!

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About

Here is a brilliantly perky cranberry relish with deep and bright flavors. The raw cranberry pieces, diced apple, and pomegranate arils offer pop and crisp texture, while the pomegranate syrup provides rich depth and sweetness! How much crunch or depth is completely up to you. If you want a bold tangy relish, make it Thanksgiving morning. For a saturated, toned-down cranberry relish make it a few days ahead.