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Cranberry Pomegranate Relish Recipe

This tart relish combines a powerhouse of nutrients with cranberries and pomegranate. It captures the flavor of the holiday season and adds a beautiful ruby-red color to any meal. —Arlene Rakoczy, Gilbert, Arizona

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Cranberry Pomegranate Relish Recipe

Prep: 25 min. + chilling

Yield: 6 Servings

10 15 25

Ingredients

2 cups fresh or frozen cranberries
1/2 cup sugar
1/2 cup water
1 cup pomegranate seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon pumpkin pie spice

Directions

In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 15 minutes.
Remove from the heat; stir in remaining ingredients. Transfer to a small bowl. Refrigerate until chilled. Yield: 1-1/2 cups.

Nutritional Facts 1/4 cup equals 94 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, 2 g fiber, trace protein.

Originally published as Cranberry Pomegranate Relish in Healthy Cooking October/November 2012, p8

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Cranberry Pomegranate Relish

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Reviewed on Dec. 28, 2012 by AngelaWorthley

I've made this twice; once for Thanksgiving and once for Christmas. It is awesome with turkey and very simple to make. Buy 2 pomegranates to get 1 cup seeds.

Reviewed on Nov. 23, 2012 by pipsqueak56

We liked it. The pomegranate seeds made it taste like nuts in the relish. We also added juice from a tangerine to it to help cut down the tart taste. Next time, though, I would add less pomegranate as it was quite a bit in the relish. Easy to make!