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  • 3 1-pound bags cranberries (about 12 cups) divided
  • 3 cups fresh pomegranate seeds
  • 9 tablespoons pomegranate molasses

Recipe Preparation

  • Using on/off turns, coarsely chop 1/3 of cranberries with 1 cup sugar in processor. Transfer to bowl. Repeat 2 more times with remaining cranberries and sugar. Mix in pomegranate seeds and pomegranate molasses. Cover; chill. (Can be made 2 days ahead. Keep chilled.)

Recipe by Melissa De MayoReviews Section

    • 1 cup pomegranate juice
    • 3/4 cup sugar
    • 1 Tbsp. minced orange zest
    • 1/2 tsp. ground cardamom
    • ADD:
    • 1 bag fresh or frozen cranberries (12 oz.)
    1. Boil pomegranate juice, sugar, zest, and cardamom in a saucepan over medium heat, stirring until sugar dissolves. Add cranberries simmer until berries burst and relish thickens, 10-12 minutes. Chill relish, at least 2 hours or up to 2 days, then transfer to a serving bowl.

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    We really like this and make it every year for Thanksgiving.

    Great recipe for cranberry sauce with a twist. I took half the recipe and turned it into a tangy-spicy-sweet salsa that's great with cheese by adding chilies, garlic and onions !

    This is the recipe that turned me into a cranberry sauce believer. I've been making it for Thanksgiving since the ✈ issue, and just the other day I thought. why should I only make this once a year? I plan on substituting the lemon for orange the next time I do duck.

    Tart, tangy and delicious. Super easy and quick.

    This is a very robust relish that demands quality ingredients for the freshest flavor. Such gorgeous, sparkling, gem-like color too! Very quick to prepare if you use a zester or microplane for the orange zest. I recommend chopping the parsley very fine and blending it in well. Such a wonderful alternative to the high fructose corn syrup laden canned stuff.

    i liked it for seasonal foods, but i want to get into fall easy reciepes.

    1. Blend whole cranberries in a food processor, high-speed blender, or standard blender until coarsely chopped.
    2. Fold in pomegranate seeds and sugar.
    3. Cover and chill until sugar dissolves for a minimum of 2 hours, preferably overnight.
    • as a side dish (like cranberry sauce)
    • as a condiment on turkey sandwiches
    • as a spread on Cranberry Brie Crostini

    Can I make cranberry relish ahead?

    Yes you can. Since this is a no-cook cranberry recipe, I recommend making it a day (or two) before your holiday throwdown goes down since it get's better with each day. Also, make plenty, because you'll eat a bunch of it before your holiday dinner even rolls around.

    More HOLIDAY RECIPES from Kitchen Girl

    I tested these sweeteners with this recipe and here's what I found.

    • cane sugar - This was the WINNER by a longshot! It doesn't interfere with the flavors of the cranberries and the pomegranate like the other sugars did. Instead, it keeps the flavor bright, which is exactly what I want in a cranberry condiment.
    • honey - overpowered the cranberry relish with honey flavor.
    • coconut sugar - Are use coconut sugar for many many things. Cranberry sauce is not one of them. I simply do not care for how it flavors this recipe.
    • brown sugar - Just like raw sugar, the flavor was too deep and dark for cranberry sauce.
    • turbinado (raw) sugar - a close second to white sugar, but still too caramel-ey tasting for my cranberry sauce preferences.

    Pomegranate Apple Cranberry Relish

    Yes, they are hard and tart, but they’re also little balls of potential (and antioxidants if not cooked away) just waiting to be discovered.

    One thing I’ve learned over the years is that it’s dangerous to get in the way of potential.

    So stand back. Today’s Pomegranate Apple Cranberry Relish is a brilliantly perky cranberry recipe 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 this Pomegranate Apple Cranberry Relish on Thanksgiving morning. For a saturated, toned-down cranberry relish make it a few days ahead.

    Last year, I ate 90% of this relish all by myself! Half on the first day, while it was nice and poppy, and the rest a couple days later with a chicken salad.

    Truth be told, most of it was eaten out of the plastic container as I stood with the refrigerator door open.

    Cranberry & Pomegranate Relish

    Got cranberry relish? Oh yes, the Thanksgiving table would seem so awfully bare without a bowl of beloved cranberry relish. Whip up this quick recipe that pairs two sweet-tart gems and provides the expected pop of color + traditional flavor, along with a fresh little twist, here’s how.

    Truth be told, one of my favorite dishes on the traditional Thanksgiving table is cranberry relish, so much so, that even the jellied kind from the can will always do! Of course, I have experimented making fresh cranberry relish, adding orange zest or walnuts, but always felt the additions took it too far off the clean, sweet-tart track–enter Cranberry & Pomegranate Relish.

    Cranberry and pomegranate are perfect partners, and if you have not tried pomegranate molasses, get ready to love it! Pomegranate molasses is a staple in the Bijouxs pantry. I mix it with olive oil for a tart vinaigrette, use it as a glaze for root vegetables, such as carrots or sweet potatoes, or brush on chicken and roast for a sweet-tart glaze.

    The easy recipe keeps true to the pure sweet-tart bite of traditional cranberry relish, but adds a complementary little gem–the power of pomegranate. First, with fresh seeds and then with a dash of pomegranate molasses. This recipe is adapted from Bon Appétit and is easy to make with only 4 ingredients–sweet and simple.

    A food processor makes quick work of chopping the cranberries evenly with the sugar, then just stir in the pomegranate seeds and molasses–done! See COOK’S NOTES on the recipe card for how to seed a fresh pomegranate. I make the relish a day ahead of serving to allow the flavors to mingle. The relish also freezes well, so you can make it a up to a week ahead of your holiday event.

    Leftovers? Ahh, beyond adding this relish to a traditional Thanksgiving sandwich, try topping your morning yogurt, oatmeal or waffles with the bright relish.

    Include a bowl of this fresh Cranberry & Pomegranate Relish to your Thanksgiving table. Wishing everyone a brilliantly delicious Thanksgiving from Bijouxs!

    Recipe Summary

    • 1 ½ pounds fresh or frozen cranberries (6 cups)
    • 2 cups sugar
    • 1 cup pomegranate juice
    • 2 cups fresh pomegranate seeds

    In a medium saucepan, combine the cranberries with the sugar and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes. Scrape the cranberry sauce into a medium bowl and let stand until cool, about 2 hours. Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.

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    Recipe Round-Ups

    Sugar-Free Cranberry Relish


    • 12 ounces fresh cranberries
    • 1 large orange
    • ½ teaspoon coriander seeds, crushed
    • ½ teaspoon ground cinnamon
    • 3 tablespoons maple syrup
    • 2 tablespoons Grand Marnier (optional)
    • ¼ cup walnuts, chopped

    Rinse the cranberries and orange. Scrub the orange peel well, since we will use the skin in the recipe.

    Chop the orange and toss it into a food processor with the peel. Blend until mushy. Make sure there are no large chunks of the orange peel hanging around in the pulp. In a pan over low heat, add the cranberries, orange pulp, coriander, and cinnamon. When the mixture gets hot and the juices begin to release from the cranberries and orange pulp, raise the heat to a gentle simmer. Continue to cook for about 15 minutes. The cranberries will pop as they burst and cook down in the heat.

    Once cooked through, let cool slightly. Transfer to a blender and blend until smooth. Pour the mixture into a serving bowl. Add in the maple syrup, orange liqueur, and walnuts. Stir.

    Cover the bowl with saran wrap and place in the refrigerator to cool for at least 2 hours (or up to 4 days) prior to serving.


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