Cranberry Pomegranate Relish- quick, low sugar, no cooking

Persephone leaves the underworld with four pomegranate seeds in her belly. Seeds of winter. She can still taste the fruit, remember how she struggled to stop at just four, licked the bright juice from her fingers, tasted the red stain on her lips.

But without fall there can be no spring, without bare branches there can be no first green. With the bright leaves of autumn come the crimson hues of pomegranates, cranberries, apples. A bright fire to warm the winter table, tart reminders of the seasons. Reminders of of the darkness, reminders of the light.

Cranberry Pomegranate Relish

Tart, tangy, and ridiculously simple, a riff on jane brody’s cranberry orange relish.

Pomegranate molasses can be found in most middle eastern or mediterranean markets and, at least here in Portland, at many local supermarkets including World Market and Whole Foods. Some have added sugar, some do not. My current bottle does so I lowered the amount of sugar in this recipe. I also like things tart so perhaps you might want more sugar but if you are a fan of cranberries you probably like things tart too.

ingredients

• 2 cups fresh cranberries
• 1 whole unpeeled seedless mandarin orange ( I used an organic  Satsuma) cut into 8 pieces.
• 1/2-1 T granulated sugar
• Pinch salt
• 2 to 3 tablespoons Pomegranate Molasses

directions

1. Combine cranberries, orange, and sugar in a food processor and pulse about ten to fifteen times in one until chopped but not mushy.
2. Transfer the mixture to a bowl mix in the salt and Pomegranate Molasses.
3. Best if allowed to sit, refrigerated, over night so the flavors meld.
4. Can be made several days ahead or, alternately, will keep for a week or so after.

Cranberry Pomegranate Relish

Tart, tangy, and ridiculously simple, a riff on jane brody’s cranberry orange relish.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 2 minutes mins

Total Time 4 minutes mins

Course Gluten free, Side Dish

Ingredients

  

• 2 cups fresh cranberries
• 1 whole unpeeled seedless mandarin orange I used an organic Satsuma cut into 8 pieces.
• 1/2-1 T granulated sugar
• Pinch salt
• 2 to 3 tablespoons Pomegranate Molasses

Instructions

 

• Combine cranberries, orange, and sugar in a food processor and pulse about ten to fifteen times in one until chopped but not mushy.
• Transfer the mixture to a bowl mix in the salt and Pomegranate Molasses.
• Best if allowed to sit, refrigerated, over night so the flavors meld.
• Can be made several days ahead or, alternately, will keep for a week or so after.

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