One of our favorite parts of Thanksgiving dinner is the cranberry relish. Today’s Pomegranate 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 a preserve 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’s dangerous to get in the way of potential.
So stand back. Today’s Pomegranate Apple Cranberry Relish is a brilliantly perky cranberry recipe 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 this Pomegranate Apple Cranberry Relish on Thanksgiving 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 is good stuff.
Pomegranate Apple Cranberry Relish
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
- 2 cups pomegranate juice
- 1/2 cup sugar
- 12 ounce bag 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
- 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.
- Pour them into a medium bowl and add the pomegranate syrup. It’s ok if the syrup is 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.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!