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Under 30 Minutes

Under 30 Minutes

Cranberry-Pomegranate Relish

Pair this sweet and tangy relish with our Roast Turkey with Rosemary and Lemon. Use any leftovers as a sandwich spread or stirred into yogurt as a dip.

  • prep: 5 mins
    total time: 20 mins
  • 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)

Cook's Note

To store, refrigerate in an airtight container, up to 1 week.

Directions

  1. Step 1

    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.

Source
Everyday Food, November 2010

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Reviews (6)

  • SKS 18 Nov, 2012

    This is my go-to favorite cranberry sauce, and everyone who has tried this has asked for the recipe. The pomegranate seeds add great texture and jewel-like accents, but even without them there's still a nice Pom flavor from the juice.

  • phxsue747 28 Nov, 2010

    This has become one of our families favorite recipes. I think I would omit the shallot next time, but it was still amazing.

  • shyva 26 Nov, 2010

    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!

  • herglasslegs 26 Nov, 2010

    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.

  • JaneHex 25 Nov, 2010

    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.

  • sandiegocookinbythesea 24 Nov, 2010

    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.