Every year I try to "spruce up"
my cranberry relish. This is the winner we're using this year. It's surprising delicious.
prep time10 Min
cook time15 Min
large shallot, finely chopped
12 oz. fresh or frozen cranberries
packed dark brown sugar
course sea salt and black pepper to taste
How To Make
In a medium saucepan, heat oil over medium-high heat.
Add shallots and cook, stirring constantly, until softened (about 3 minutes).
Add cranberries, pomegranate juice, brown sugar, salt and pepper. Bring to a boil, then reduce to a simmer.
Cook stirring occasionally until cranberries burst and sauce is slightly thickened (about 10 minutes)
Remove from heat,. Stir in pomegranate seeds.
Let cool to room temperature before serving.
To store, refrigerate in airtight container up to one week.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cranberry-Pomegranite Relish (Connie's):