Cranberry Pomegranate Relish

Cranberry sauce from a can is fine if your goal is to bring the nostalgia. But if you want Thanksgiving recipes with real texture and actual fruit, this cranberry pomegranate relish is a power move. The cranberries cook down into a thick, ruby-red sauce that smells like it was a ton of work—even though the whole thing takes about 20 minutes. Add in juicy orange segments, toasty walnuts and those gorgeous little pomegranate jewels that burst with every bite, and suddenly you’ve upgraded this traditional side dish from “obligatory” to “can we have this with everything?”

Make it once, and you’ll start planning meals just to have an excuse to make it again. It brings a pop of acid and a hit of texture to rich mains like turkey or ham, but it also works surprisingly well on a sandwich or spooned over a block of cream cheese with crackers.

Cranberry Pomegranate Relish Ingredients

• Fresh or frozen cranberries
• Navel orange
• Sugar
• Honey
• Pomegranate seeds
• Chopped walnuts
• Grated orange zest

Directions

Step 1: Cook the cranberries

In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15 to 20 minutes, or until the berries pop and the mixture is thickened.

Step 2: Add the pomegranate seeds

Stir in the pomegranate seeds, and cook for two minutes longer.

Step 3: Finish with the walnuts and zest

Remove the pan from the heat, then stir in the walnuts and orange zest. Serve the relish warm or chilled.

How to Store Cranberry Pomegranate Relish

Store cranberry pomegranate relish in an airtight food storage container in the refrigerator for up to one week. Let it cool completely before transferring it to the container. For longer storage, you can freeze the relish for up to three months—just thaw it in the fridge overnight before serving it.

Cranberry Pomegranate Relish Tips

Can you use frozen cranberries in cranberry pomegranate relish?

Yes, you can use frozen cranberries in this relish recipe without thawing them first. Just add the frozen berries directly to the saucepan and cook them as directed, allowing for a few extra minutes if needed for the berries to release their juices.

What can you substitute for walnuts in this pomegranate and cranberry relish?

To make cranberry pomegranate relish without walnuts, replace them with chopped pecans, slivered almonds or sunflower seeds. Toasting the nuts or seeds briefly before adding them will enhance their flavor.

Can you adjust the sweetness of cranberry pomegranate relish?

You can adjust the sweetness of cranberry pomegranate relish by paring back the sugar slightly or swapping maple syrup for the honey. If you prefer a more tart flavor, start with half the sugar and taste as you go.

What can you serve with cranberry pomegranate relish?

Cranberry relish with pomegranate pairs well with roast turkey, baked brie or even a grain bowl with wild rice and greens. The bright, tangy flavor also complements grilled pork tenderloin or leftover sandwiches.