Cranberry-Pomegranate Relish
Updated June 6, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 12ounces fresh cranberries (3 cups)
- ⅓cup honey, or to taste
- ¾cup chopped pistachios
- ¾cup pomegranate seeds
Nutritional analysis per serving (6 servings)
187 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 22 grams sugars; 4 grams protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place cranberries and honey in a food processor. Pulse until chopped (but not too finely), then taste and stir in more honey if needed. At this point, the relish can be refrigerated for up to 24 hours before serving. If the liquid separates, give it a stir.
- Step 2
Stir pistachios and pomegranate seeds into cranberry mixture and serve.
Private Notes
Comments
I agree. Fresh cranberry relish is great. I prefer to chop by hand with a biscuit cutter. The texture is better, though it takes more time and is tedious. You can do so much with this to change it up-cinnamon (Penzey’s Ceylon is my favorite), ginger, grapefruit, apple. I also leave out the nuts sometimes. Everyone always loves it. And true, it is fabulous with yogurt the next day.
Tried it with lots of arugula and goat cheese on a warm turkey sandwich. I imagine it would work just as well as a salad!
Absolutely delicious. And it keeps well in the fridge (I kept the nuts and pomegranate pips separate) -- I'm on the third day of leftovers. Notes: Plain honey just added sweetness, so I added about a teaspoon of manuka honey from New Zealand, which added a nice depth of flavor. I was fortunate to have some large fresh cranberries left over from a grower who was selling at the neighborhood farmers market and just topped them off with store-bought bagged berries; they worked well together.
Never thought I'd like another relish as much as Martha Rose Shulman's classic, but this relish is excellent and perfect for Canadian Thanksgiving, when fresh pomegranates are widely available. My family also loved it.
I'm thinking of using this as a ringed garnish to Galatoire's Sweet Potato Cheesecake (NYT). I'd leave out the pistachios. I made the cheesecake as test for T-day and think it lacks a little oomph. Any thoughts? Maybe raw cranberries and orange would be better?
I just made this and used manuka honey as someone suggested, only because it was close at hand. I also added about a T of some concord grape preserves that I had made over the summer. I just tested it on a piece of bread with some goat cheese and sprinkled with the toasted pistachios on top. OMG! This is so good.