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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.

Source: Everyday Food, November 2010
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119
  • TigiGrey
    4 JAN, 2015
    So good! Even our children loved it. The recipe was surprisingly easy. The first time we made it, we paired it with a hearty stew, wilted kale with caramelized onions, and toped each heaping bowl with a spoonful of pom/cran relish. Delish! Can't wait to try it on a sandwich, or even a grilled cheese.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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