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5 stars (2 reviews)
30 minutes mins
Posted by Sommer Collier on Nov 14, 2015 (last updated May 30, 2019)
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One of our favorite parts of Thanksgiving dinner is the cranberry relish. Today’sPomegranate Apple Cranberry Relish is bright and crisp with fresh fruity flavor.
Adding a simple twist to classic dishes can really give your Thanksgiving meal an appealing boost.
Take cranberry relish for instance… As a little girl I remember it being something that slid out of a can in a jiggling gelatinous mass. (Sorry mom for tattling.) On a good year, whole cranberries were simmered on the stove to create a flavorful, yet mushy jelly.
But why do cranberries have to be cooked down to apreserve consistency?
Yes, they are hard and tart, but they’re also little balls of potential (and antioxidants if not cooked away) just waiting to be discovered.
One thing I’ve learned over the years is that it’sdangerousto get in the way of potential.
So stand back. Today’sPomegranate Apple Cranberry Relish is a brilliantly perky cranberry recipewith deep and bright flavors.The raw cranberry pieces, diced apple, and pomegranate arils offer pop and crisp texture, while the pomegranate syrup provides rich depth and sweetness!
How much crunch or depth is completely up to you. If you want a bold tangy relish, make this Pomegranate Apple Cranberry Relish onThanksgiving morning. For a saturated, toned-down cranberry relish make it a few days ahead.
Either way, it’s amazing!
Last year, I ate 90% of this relish all by myself! Half on the first day, while it was nice and poppy, and the rest a couple days later with a chicken salad.
Truth be told, most of it was eaten out of the plastic container as I stood with the refrigerator door open.
Don’t judge. Pomegranate Apple Cranberry Relish isgood stuff.
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5 stars (2 reviews)
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Pomegranate Apple Cranberry Relish
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Pomegranate Apple Cranberry Relish adds a punch of bright fruity flavor to your holiday table. Thanksgiving wouldn't be the same without cranberry relish.
Servings: 16
Ingredients
US Customary - Metric
- 2 cups pomegranate juice
- 1/2 cup sugar
- 12 ounces fresh cranberries
- 1 medium crisp apple, peeled, cored, diced
- 1 cup pomegranate arils seeds
- 1 teaspoons orange zest
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh mint
Instructions
Simmer the pomegranate juice and sugar until it reduces to less than half, and a thin syrupy consistency is reached, about 15-20 minutes. (Thin like pure maple syrup.)
Meanwhile, using a food processor, coarsely chop the cranberries.
See AlsoClassic Southern Deviled EggsPour them into a medium bowl and add the pomegranate syrup. It’s ok if the syrup isstill warm.
Add the diced apple, pomegranate arils, orange zest, salt, and mint. Mix well.Eat right away or chill for up to a week.
Nutrition
Serving: 1g, Calories: 66kcal, Carbohydrates: 16g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 76mg, Potassium: 121mg, Fiber: 2g, Sugar: 14g, Vitamin A: 30IU, Vitamin C: 4.7mg, Calcium: 8mg, Iron: 0.1mg
Course: Condiment, Side Dish
Cuisine: American
Author: Sommer Collier
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Holiday Side Dishes Thanksgivingapple cranberries pomegranate sauce
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12 comments on “Pomegranate Apple Cranberry Relish”
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Mimi Gaustad — Reply
Very excited to find this recipe, as we have an abundance of pomegranates and some apples from our tree to use up!! Just wondering if you think this recipe could be either canned or frozen??
Thanks!!
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Sommer Collier — Reply
Hi Mimi,
Probably not. Because the apples and pomegranate are raw, they will not retain the same texture if you freeze and thaw them later.
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rajee — Reply
Hi, I found your blog on pinterest! will definitely make it during this holiday season..love the recipe!
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Jennifer Hickey — Reply
This was a hit…All the big people and little ones too LOVED it! Thanks for sharing it!
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valerie sutton — Reply
sounds and look delicious:)
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Latifa — Reply
Sounds wonderful! Thanks for posting – this is going to be the only cranberry sauce I make from now on :-D