Cranberry-Pomegranite Relish (Connie's)

cottman avatar
By Connie Ottman
from Orlando, FL

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

serves 6-8
prep time 10 Min
cook time 15 Min
method 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

  • 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