Insanely Good Pomegranate, Apple, Cranberry Relish

November 18, 2011

This tart and sweet pomegranate, apple, cranberry relish is an easy dish to prepare for Thanksgiving.  You can make this relish up to a week in advance and the longer it sits, the better it gets.  Forget about canned cranberry sauce and go for the gold, make this homemade pomegranate, apple, cranberry sauce relish.

Pomegranate, Apple, Cranberry Relish


1/2 cup sugar
1 medium crisp apple, peeled, cored, diced
1 cup pomegranate arils (seeds)
1 teaspoon orange zest
1/2 teaspoon salt
1 tablespoon chopped fresh mint (or parsley)
Simmer the pomegranate juice and sugar until it reduces to less than half, and a thin syrupy consistency is reached—about 15 minutes. (Thin like pure maple syrup.)
Meanwhile, using a food processor, coarsely chop the cranberries.
Pour them into a medium bowl and add the pomegranate syrup. It’s ok if it’s still warm.
Add the diced apple, pomegranate arils, orange zest salt and mint. Mix well.
Eat right away or chill for up to a week.

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