Cranberry-Pomegranite Relish (Connie's)

Connie Ottman

By
@cottman

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

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

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

About this Recipe

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy