Cranberry Pomegranate Relish Recipe

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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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 6 servings


  • 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

Nutritional Facts

1/4 cup: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (22g sugars, 2g fiber), 0 protein.


  1. In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 15 minutes.
  2. Remove from the heat; stir in remaining ingredients. Transfer to a small bowl. Refrigerate until chilled. Yield: 1-1/2 cups.
Originally published as Cranberry Pomegranate Relish in Healthy Cooking October/November 2012, p8

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AngelaWorthley User ID: 6527538 112039
Reviewed Dec. 28, 2012

"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."

pipsqueak56 User ID: 6966315 130091
Reviewed Nov. 23, 2012

"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!"

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