- Prep time
- 5 minutes
- Cook time
- 20 minutes
- 2 cups
Pomegranate makes a fun addition to cranberry sauce, adding wonderful taste and texture. This relish is delicious served over turkey or pork loin, and the leftovers make a great sandwich spread.
- 2 tablespoons extra virgin olive oil
- 1 shallot, sliced thin
- 10 ounces cranberries, frozen
- 1 cup pomegranate juice
- ⅔ cup brown sugar
- ¼ cup orange juice
- ½ cup pomegranate arils
In a small saucepan, heat the olive oil over medium heat. Add the shallots and cook five minutes or until translucent. Add the cranberries, pomegranate juice, brown sugar and orange juice, and simmer for 20 minutes.
Remove from heat and add the pomegranate arils. Serve the relish warm or at room temperature.