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Pomegranate Apple Cranberry Relish
I first made this relish as a makeshift substitute for cranberry sauce at Thanksgiving when I'd forgotten to buy the jellied kind. The pomegranate arils added that jewel-like pop against the apples and cranberries, and it quickly became something I actively looked forward to — not just tolerated. A few years later, I'm still making it because it's reliable enough for company but approachable enough for Tuesday night.
Ingredients
Method
- Combine cranberries, apples, sugar, and water in a medium saucepan over medium heat. Stir to distribute the sugar evenly.
- Bring to a simmer, stirring occasionally. The cranberries will begin to pop open — you'll see them burst and release their deep red juice. This usually takes about 5 minutes.
- Once most of the cranberries have popped, continue cooking for another 4-5 minutes until the mixture thickens slightly and the apples are tender when pierced with a fork. The relish should coat the back of a spoon but still be pourable.
- Remove from heat and stir in orange juice, vanilla extract, pomegranate arils, and salt. Let cool for 10 minutes before serving — it will continue to thicken as it cools.
Nutrition
Notes
The trick is letting the sugar work without burning the cranberries at the bottom of your pan. Once they pop and release their juice, you know you're getting close. The mixture thickens beautifully in about ten minutes, and if you taste it halfway through cooking, you'll catch any imbalance before it's set.
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