Cranberry-Pomegranate Relish Recipe (2024)

I agree. Fresh cranberry relish is great. I prefer to chop by hand with a biscuit cutter. The texture is better, though it takes more time and is tedious. You can do so much with this to change it up-cinnamon (Penzey’s Ceylon is my favorite), ginger, grapefruit, apple. I also leave out the nuts sometimes. Everyone always loves it. And true, it is fabulous with yogurt the next day.

Tried it with lots of arugula and goat cheese on a warm turkey sandwich. I imagine it would work just as well as a salad!

Absolutely delicious. And it keeps well in the fridge (I kept the nuts and pomegranate pips separate) -- I'm on the third day of leftovers. Notes: Plain honey just added sweetness, so I added about a teaspoon of manuka honey from New Zealand, which added a nice depth of flavor. I was fortunate to have some large fresh cranberries left over from a grower who was selling at the neighborhood farmers market and just topped them off with store-bought bagged berries; they worked well together.

I'm thinking of using this as a ringed garnish to Galatoire's Sweet Potato Cheesecake (NYT). I'd leave out the pistachios. I made the cheesecake as test for T-day and think it lacks a little oomph. Any thoughts? Maybe raw cranberries and orange would be better?

I just made this and used manuka honey as someone suggested, only because it was close at hand. I also added about a T of some concord grape preserves that I had made over the summer. I just tested it on a piece of bread with some goat cheese and sprinkled with the toasted pistachios on top. OMG! This is so good.

A must (we've made this for years, so much better) add juice of one orange and rind of two - small navels. Nuts not especially helpful flavor-wise. Honey sounds great but granulated sugar tastes better - to taste, as the orange juice is sweet to begin with.

I also add a small amount of pulsed orange and I’ve also made it into sauce sometimes by cooking it slightly and then adding the pistachios and nuts before serving.

Is this made with raw cranberries?

It was fun to do something new for cranberry sauce this Thanksgiving. The pistachios stand out in this mixture, possibly even more than the cranberries, so this dish brings a woodsy or grassy organic flavor to the table.

I added the zest and pulp from an orange to the food processor as well as a touch of fresh grated ginger. Be sure to make enough for leftovers. Good with yogurt, goat cheese, on toast or by the spoonful. `

I over chopped my pistachios in the food processor. The dish was still flavorful but the texture suffered. Next time I'll coarsely chop the nuts by hand.

I love fresh cranberries but do NOT love honey. Any thoughts on a substitute for that?

I could not get this in my mouth fast enough. I used toasted pepitas instead of pistachios because I had them on hand and because, well, they are cheaper. Plus they are green and crunchy and tasty, so they seemed to fit the bill. I also added a pinch of salt. Agree with others that this pairs well with a dollop of yogurt. And stirring in some powdered ginger adds a nice zip.

Excellent compliment to the richness of a Thanksgiving menu. We loved the taste and the texture.

I cut cranberries with a knife. Pastry cutter too dull! I used parsley for the green instead of any nuts. Such a nice alternative to the sugary traditional.

@Toni - that is correct. You don’t cook the cranberries

Are these cranberries raw/ uncooked?

Exact recipe is great and following days as a topping for yogurt- yummy!