Pom-Apple Cranberry Relish
Here is a brilliantly perky cranberry relish 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 it Thanksgiving morning. For a saturated, toned-down cranberry relish make it a few days ahead.
Total Steps
5
Ingredients
8
Tools Needed
8
Ingredients
- 2 cup pomegranate juice
- 1/2 cup sugar
- 1 bag 12.0 ounce fresh cranberries
- 1 medium crisp apple, peeled, cored, diced
- 1 cup pomegranate arils (seeds)
- 1 teaspoon orange zest
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh mint(optional)
Instructions
Step 1
Simmer the pomegranate juice and sugar until it reduces to less than half and a thin syrupy consistency is reached.
Step 2
Meanwhile, coarsely chop the cranberries using a food processor.
Step 3
Pour the chopped cranberries into a medium bowl and add the pomegranate syrup. It is okay if the syrup is still warm.
Step 4
Add the diced apple, pomegranate arils, orange zest, salt, and mint. Mix well.
Step 5
Serve immediately or chill for up to a week.