Cranberry-Pomegranite Relish (Connie's)

Connie Ottman


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


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 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!

Printable Recipe Card

About Cranberry-Pomegranite Relish (Connie's)

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

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