Cranberry-Pomegranite Relish (Connie's)
my cranberry relish. This is the winner we're using this year. It's surprising delicious.
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- 2 tsp
- vegetable oil
- large shallot, finely chopped
- 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
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.