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Cranberry Pomegranate Relish

Cranberry Pomegranate Relish
Every year on Thanksgiving, Kaitlin's brother Erik makes his famous Cranberry Relish. This recipe is a great replacement to store bought cranberry sauce. The chunky texture is what really makes this holiday favorite so special; it is a refreshing change of pace. She would add this relish to everything on her Thanksgiving plate from turkey to potatoes. For a Greek tang, pomegranate seeds are included. A New England twist means sugar is replaced by maple syrup.  It's also a fabulous addition to roasted lamb or pork for Christmas and Easter.

Cranberry Pomegranate Relish

Finely shred 1tbsp orange peel. Peal & section oranges. In a blender, process orange sections, pomegranates and cranberries. Stir in syrup, walnuts, Chinese 5 Spice, Cranberry Orange Vinegar and 1 tbsp orange peel. Store in the fridge up to 2 weeks or freeze for up to 6 months.

  Cranberry Pomegranate Relish

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Photo Credit:  Julie Cecchini

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