I absolutely love cranberry sauces, relishes and chutneys featured in fall recipes because I'm a huge fan of sweet and savory combinations. A very popular combination is cranberries with brie and puff pastry. Rather than make brie en croute, which can be messy, I made bite size pastry puffs with brie and relish.
In order to make this a pomegranate-centered dish, I cooked the cranberries in pomegranate juice and stirred in arils at the end so they would stay crisp and fresh. The end result was a delicious, spicy, tangy relish, perfect for spreading on crackers, as a sandwich condiment, or even stirred into your morning oatmeal (as I've been doing for the past two weeks!)
This dish would be perfect for Thanksgiving, and you can even jar any leftovers and distribute them to guests as I did, or keep them for yourself!
Makes about 12 cups
2 lbs. fresh cranberries
2 c. granulated sugar
2 c. POM Wonderful 100% Pomegranate Juice
2 c. water
2 cinnamon sticks
1 lemon, zested into large ribbons
1/2 tsp. salt
2 pomegranates, arils removed
Add cranberries, sugar, pomegranate juice, water, cinnamon sticks, lemon zest and salt to a large, non-reactive pot.
Turn heat to high and bring mixture to a boil.
Stir to keep sugar off the bottom of the pot, turn heat to low and simmer uncovered for an hour.
When mixture has thickened (and it will thicken as it cools), turn heat off and stir in pomegranate arils.
Remove cinnamon sticks and lemon peel ribbon, and spoon into jars or storage containers.
This keeps in the refrigerator for two weeks, and can be frozen.
If you can it and seal it, it will stay much longer.