cranberry-pomegranite relish (connie's)

Name: Cranberry-Pomegranite Relish (Connie's)
Prep time: 10 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 teaspoon(s) vegetable oil; 1 - large shallot, finely chopped; 1 - 12 oz. fresh or frozen cranberries; 1 cup(s) pomagranite juice; 1/2 cup(s) packed dark brown sugar; - course sea salt and black pepper to taste; 1/2 cup(s) pomagranite seeds

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Connie Ottman

Orlando, FL

Updated on Nov 7, 2013

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

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

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

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

Step 1

In a medium saucepan, heat oil over medium-high heat.

Step 2

Add shallots and cook, stirring constantly, until softened (about 3 minutes).
Step 3

Add cranberries, pomegranate juice, brown sugar, salt and pepper. Bring to a boil, then reduce to a simmer.
Step 4

Cook stirring occasionally until cranberries burst and sauce is slightly thickened (about 10 minutes)
Step 5

Remove from heat,. Stir in pomegranate seeds.
Step 6

Let cool to room temperature before serving.
Step 7

To store, refrigerate in airtight container up to one week.
Step 8

Enjoy!
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