Pomegranate Apple Cranberry Relish

   

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 slide 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 preserve consistency? Yeah they’re hard and tart, but they are also little balls of potential (and antioxidants if not cooked away) just waiting to be discovered. One thing I’ve learned is that it’s DANGEROUS to get in the way of potential!

So stand back–Here is a brilliantly perky cranberry relish with 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 it Thanksgiving morning. For a saturated, toned-down cranberry relish make it a few days ahead.

Either way, it’s amazing! I ate 90% of this relish 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. It’s good stuff…

To make:

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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Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Pomegranate Apple Cranberry Relish

Ingredients:

2 cups pomegranate juice
1/2 cup sugar
1 12-ounce bag fresh cranberries
1 medium crisp apple, peeled, cored, diced
1 cup pomegranate arils (seeds)
1 teaspoons orange zest
½ teaspoon salt
1 tablespoon chopped fresh mint (or parsley)

Directions:

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. Makes about 4 cups.