Cranberry-Pomegranate Relish

Makes about 3 cups / A refreshingly tangy version of the classic cranberry sauce. If you have any left over, use it as a dessert accompaniment over pumpkin pie, yogurt, or ice cream. This can be made three days ahead; keep chilled.

Staff Favorite, Gluten Free, Vegan, Quick

Cranberry-Pomegranate Relish

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Servings

9 people

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Ingredients

• 3 cups fresh cranberries (about 12 ounces) stems removed
• 3/8 cup date sugar
• 1 cup orange juice
• 1 large orange peel cut into thin slivers - no white pith
• 2 tablespoons fresh rosemary leaves
• 1 large orange cut into 1/2-inch pieces
• 2/3 cup pomegranate seeds

Ingredients 3 cups fresh cranberries (about 12 ounces) stems removed 3/8 cup date sugar 1 cup orange juice 1 large orange peel cut into thin slivers - no white pith 2 tablespoons fresh rosemary leaves 1 large orange cut into 1/2-inch pieces 2/3 cup pomegranate seeds

Servings 9 people Print Recipe

Instructions

1. Combine cranberries, sugar, orange juice, and orange peel in a large saucepan. Stir over medium-high heat and bring to a boil. Reduce heat to medium; simmer until berries begin to burst. Turn heat to medium-low and cook another 10 minutes, stirring often. Mince rosemary leaves; then stir into sauce with orange segments and pomegranate seeds. Transfer to a small serving bowl. Cover and chill.

Recipe Notes

Nutrition Facts

Cranberry-Pomegranate Relish

Amount Per Serving

Calories 56

% Daily Value*

Sodium 1mg 0%

Total Carbohydrates 15g 5%

Dietary Fiber 2g 8%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1/3cup): 56 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 15g carb, 2g fiber, 1mg sodium