Pomegranate Cranberry Relish

By • November 29, 2012 • 3 Comments


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Author Notes: Just really, really tasty! A wonderful compliment to steak, cheese, creamed greens...em-i-lis

Makes about 1/2 c

  • 1/4 cup unfiltered apple juice
  • 1 teaspoon brown sugar
  • 1/2 tablespoon salted butter
  • pinches kosher salt
  • 1/3 cup yellow onion, finely chopped
  • 1/3 cup cranberries
  • 1/3 cup pomegranate arils
  • 1/8 teaspoon red wine vinegar
  1. In a small skillet set over medium-high heat, stir together the apple juice, brown sugar and butter. When the sugar has dissolved and the butter has melted, add the onion and pinch of salt.
  2. Lower the heat to medium and cook until the onions start to soften and clarify. Add the cranberries and cook for 2-3 minutes. Add the pomegranate arils and cook another couple minutes. Stir in the red wine vinegar, and when the skillet looks to be almost liquid-free, remove from heat and transfer the relish to a small bowl to cool. Enjoy or refrigerate for later use.

Comments (3) Questions (0)

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I could easily do a pomegranate overload serving the pilaf and your relish with Savour's lamb dish, Love pom's.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

What a beautiful relish, would love this with roasted chicken or lamb. Love the simplicity!

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over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you so much, Suzanne. I was just admiring your pilaf!!!