Cranberry-Pomegranate Relish
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Everyday Food, November 2010
- Prep Time 5 minutes
- Total Time 20 minutes
- Yield Makes 2 cups
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Ingredients
- 2 teaspoons vegetable oil
- 1 large shallot, finely chopped
- 1 bag (12 ounces) fresh or frozen cranberries
- 1 cup pomegranate juice
- 1/2 cup packed dark-brown sugar
- Coarse salt and ground pepper
- 1/2 cup pomegranate seeds (optional)
Directions
- In a medium saucepan, heat oil over medium-high. Add shallot; cook, stirring constantly, until softened, 3 minutes. Add cranberries, pomegranate juice, and brown sugar; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until cranberries have burst and sauce is slightly thickened, 10 minutes. Remove from heat. Stir in pomegranate seeds (if using). Let cool to room temperature before serving.
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This has become one of our families favorite recipes. I think I would omit the shallot next time, but it was still amazing.
Absolutely delicious! I skipped the pomegranate seeds since I know they would've been a pain to chew on, but the rest worked great with turkey. The shallots take this from a sweet syrup you would put on dessert to a savory sauce. Previous reviewers must've not made this correctly!
This is TERRIBLE. I agree with JaneHex. The Shallots are not necessary and make the relish taste funny. In fact, we all agreed last night that the dish tasted like hot barf.
Ridiculously disgusting. I'll never make this again.
Didn't like this at all. The shallots are unnecessary and the pomegranate juice makes it taste very bitter, even with all the sugar. Also, DON'T add the seeds!! They are hard and woody and chewy and RUIN the texture. Stick with a traditional cranberry sauce with orange juice, zest, and sugar.
Delish and so easy! I added 1 TBS of Grand Marnier prior to boiling. This will be on the table for every Thanksgiving from now on.