Pomegranate Cranberry Relish Recipes

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CRANBERRY-POMEGRANATE RELISH



Cranberry-Pomegranate Relish image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cranberries (thawed if frozen)
1/3 cup sugar
3 tablespoons honey
1/2 cup pomegranate seeds
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1/4 cup unsalted pistachios, chopped
2 teaspoons pomegranate molasses
Kosher salt

Steps:

  • Combine the cranberries, sugar and honey in a food processor and pulse until finely chopped. Transfer to a bowl.
  • Add the pomegranate seeds, mint, parsley, pistachios, pomegranate molasses and a pinch of salt to the cranberries and toss. Let stand 2 hours or refrigerate overnight.

CRANBERRY-POMEGRANATE SAUCE



Cranberry-Pomegranate Sauce image

Pomegranate, honey and Meyer lemon zest boosts the flavor of the traditional cranberry sauce in this version from Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 12-ounce bag fresh cranberries (organic ones taste sweeter)
1/2 cup pomegranate juice
1 whole pomegranate
3/4 cup vegan cane sugar
1 tablespoon local honey
Zest of 1 Meyer lemon
Pinch of sea salt
Pinch of clove powder

Steps:

  • Rinse cranberries and pour them into a tall saucepan. Pour in pomegranate juice. Turn heat on medium-low.
  • Cut the whole pomegranate and remove all the seeds; run them through a food processor and then a sieve or a food mill in order to strain out the seeds. Pour into the pan along with the sugar, honey, lemon zest, salt and clove. Cook for about 30 to 40 minutes until the cranberries pop and the sauce thickens.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 39 grams, TransFat 0 grams

POMEGRANATE RELISH



Pomegranate Relish image

We love the flavor (and color!) contrast between sweet-tart pomegranate and savory cilantro or parsley in this make-ahead, no-cook relish. It takes the place of traditional cranberry sauce in our modern Thanksgiving and is used to gild our Acorn Squash with Mixed-Grain Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Yield Makes 2 1/2 cups

Number Of Ingredients 5

1 to 2 pomegranates, arils removed (2 cups)
1 cup coarsely chopped cilantro or flat-leaf parsley, plus more for serving
1/2 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

  • Combine pomegranate arils, cilantro, oil, and lemon juice; season with salt and pepper. Relish can be refrigerated in an airtight container up to 2 days; bring to room temperature before serving.

CRANBERRY-POMEGRANATE RELISH



Cranberry-Pomegranate Relish image

This twist on the classic orange-and-walnut-studded cranberry relish has pomegranate and pistachios, which fleck the intense red berries with bits of green. You can make the cranberry mixture a day ahead, but don't add the nuts and pomegranate seeds until just before serving to preserve the crunch.

Provided by Melissa Clark

Categories     easy, quick, sauces and gravies, side dish

Time 10m

Yield About 2 cups

Number Of Ingredients 4

12 ounces fresh cranberries (3 cups)
1/3 cup honey, or to taste
3/4 cup chopped pistachios
3/4 cup pomegranate seeds

Steps:

  • 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.
  • Stir pistachios and pomegranate seeds into cranberry mixture and serve.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 22 grams

CRANBERRY-POMEGRANATE RELISH



Cranberry-Pomegranate Relish image

Pair this sweet and tangy relish with our Roast Turkey with Rosemary and Lemon. Use any leftovers as a sandwich spread or stirred into yogurt as a dip.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Yield Makes 2 cups

Number Of Ingredients 7

2 teaspoons vegetable oil
1 large shallot, finely chopped
1 bag (12 ounces) fresh or frozen cranberries
1 cup pomegranate juice
1/2 cup packed dark-brown sugar
Coarse salt and ground pepper
1/2 cup pomegranate seeds (optional)

Steps:

  • In a medium saucepan, heat oil over medium-high. Add shallot; cook, stirring constantly, until softened, 3 minutes. Add cranberries, pomegranate juice, and brown sugar; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until cranberries have burst and sauce is slightly thickened, 10 minutes. Remove from heat. Stir in pomegranate seeds (if using). Let cool to room temperature before serving.

Nutrition Facts : Calories 103 g, Fat 1 g, Fiber 1 g

POMEGRANATE CRANBERRY RELISH



Pomegranate Cranberry Relish image

I was inspired to develop this recipe one evening when I was making my usual cranberry relish and my husband was eating a pomegranate. It's so tasty when served alongside chicken or turkey.

Provided by Taste of Home

Time 50m

Yield 2-1/2 cups.

Number Of Ingredients 7

1 package (12 ounces) fresh or frozen cranberries
1 medium navel orange, peeled and sectioned
3/4 cup sugar
3 tablespoons honey
1/2 cup pomegranate seeds
1/2 cup chopped walnuts
2 to 3 teaspoons grated orange zest

Steps:

  • In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15-20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer. , Remove from the heat; stir in walnuts and orange zest. Serve warm or chilled.

Nutrition Facts : Calories 144 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.

HOLIDAY CRANBERRY-POMEGRANATE SAUCE



Holiday Cranberry-Pomegranate Sauce image

This is a wonderful variation on traditional cranberry sauce for your holiday dinners. It's very easy to make, and my family insists upon it every Thanksgiving and more! It is also a great base for a glaze on your Holiday Ham. For a summer cranberry salad, simply add sliced strawberries, mango, oranges, pineapple, or whatever strikes your fancy!

Provided by Alice C.

Categories     Side Dish

Time 8h35m

Yield 24

Number Of Ingredients 7

1 (12 ounce) bag fresh cranberries, rinsed and sorted
1 cup white sugar
1 cup orange juice
1 teaspoon orange zest
¼ teaspoon ground cloves
2 cinnamon sticks
1 pomegranate, peeled and seeds separated

Steps:

  • Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
  • Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.

Nutrition Facts : Calories 48.5 calories, Carbohydrate 12.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 10.8 g

CRANBERRY & POMEGRANATE SAUCE



Cranberry & pomegranate sauce image

Adding pomegranate juice takes this sauce to a different dimension, plus it's super-quick and easy to make ahead

Provided by Good Food team

Categories     Condiment

Time 15m

Number Of Ingredients 3

250g fresh or frozen cranberries
85g demerara sugar
100ml pomegranate juice

Steps:

  • Tip all the ingredients into a pan and stir well to combine. Bring to the boil, then reduce the heat and simmer until the cranberries start popping (about 5 mins for fresh cranberries or 8-10 mins for frozen) and turn into a runny sauce. Leave to cool before serving.

Nutrition Facts : Calories 52 calories, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber

POMEGRANATE CRANBERRY SAUCE/RELISH



Pomegranate Cranberry Sauce/Relish image

A fresh and simple alternative to canned cranberry sauce. Made with fresh cranberries, this recipe pairs wonderfully over toasted bread and meats! If you find sauce is too thick, you may add water, 1/4 cup at a time, or as needed. Enjoy!

Provided by malimomma

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 1h

Yield 8

Number Of Ingredients 4

1 pound cranberries
1 (16 fl oz) bottle pomegranate juice (such as POM® Wonderful)
1 ½ cups white sugar
½ cup chopped walnuts

Steps:

  • Place cranberries into a saucepan and pour in pomegranate juice. Cover and bring to a boil until cranberries begin to pop. Reduce heat to medium and stir sugar into cranberry mixture. Cook, mashing often with a spoon or potato masher, until cranberries have broken, about 5 minutes. Cover and reduce heat to low; simmer to fully dissolve sugar, 2 to 3 minutes. Stir walnuts into cranberry sauce before serving. Transfer into a serving dish and chill before serving.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 55.3 g, Fat 4.8 g, Fiber 3.1 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 3.8 mg, Sugar 48.4 g

POMEGRANATE-CRANBERRY SALAD



Pomegranate-Cranberry Salad image

Juicy pomegranate seeds give cranberry gelatin a refreshing twist. For the crowning touch, top the salad with whipped topping and a sprinkling of pecans. -Lorie Mckinney, Marion, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 8

1 package (.3 ounce) sugar-free cranberry gelatin
1 cup boiling water
1/2 cup cold water
1-2/3 cups pomegranate seeds
1 can (14 ounces) whole-berry cranberry sauce
1 can (8 ounces) unsweetened crushed pineapple, drained
3/4 cup chopped pecans
Optional: Frozen whipped topping, thawed, and additional chopped pecans

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Add cold water; stir. Add the pomegranate seeds, cranberry sauce, pineapple and pecans. Pour into a 1-1/2-qt. serving bowl. Refrigerate for 4-5 hours or until firm. If desired, top with whipped topping and additional pecans.

Nutrition Facts : Calories 190 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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