POMEGRANATE CRANBERRY RELISH
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
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.
CRANBERRY-POMEGRANATE RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
PERFECT POMEGRANATE CRANBERRY SAUCE
Don't settle for boring, mediocre cranberry sauce this holiday season. Instead, serve your friends and family this amazing reboot of the traditional Thanksgiving relish. It goes great with holiday fare like turkey and everyday favorites like biscuits. Or you can even serve it with vanilla ice cream as a dessert! Jar or freeze your leftovers to enjoy this sauce year-round!
Provided by LaurenRae
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
Steps:
- Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
- Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
- Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 31.2 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.4 g, Sodium 16.3 mg, Sugar 25.1 g
CRANBERRY-POMEGRANATE RELISH
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
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
CRANBERRY-POMEGRANATE SAUCE
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
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
CRANBERRY-POMEGRANATE RELISH
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
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 SAUCE
Try this mouth-watering fruity sauce of cranberry and pomegranate - ready in just 30 minutes!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- In nonreactive 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cook 20 to 25 minutes, stirring occasionally, until cranberries pop and sauce thickens slightly.
- Pour into serving bowl; cover and refrigerate until ready to serve.
Nutrition Facts : Calories 150, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 34 g, TransFat 0 g
POMEGRANATE CRANBERRY SAUCE/RELISH
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
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
CRANBERRY-POMEGRANATE SAUCE
Cranberry and Pomegranate are two peas in a pod and make a spectacular sauce for turkey day! Really easy too. Cut pomegranates in half crosswise, hold cut side over a large bowl and tap the top of the fruit repeatedly with the back of a tablespoon. Seeds and juice will drop into bowl....magic! Make the cranberry sauce anhead of time and refrigerate, covered. Fold in the pomegranate seeds just before serving.
Provided by KathyP53
Categories Berries
Time 2h15m
Yield 6 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine the cranberries with the sugar and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes.
- Scrape the cranberry sauce into a bowl and let stand until cool, about 2 hours.
- Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.
Nutrition Facts : Calories 383.6, Fat 0.9, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 97.6, Fiber 7.9, Sugar 84.5, Protein 1.5
CRANBERRY & POMEGRANATE SAUCE
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
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
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