| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound cranberries (thawed if frozen)
- 1/3 cup sugar
- 3 tablespoons honey
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup unsalted pistachios, chopped
- 2 teaspoons pomegranate molasses
- Kosher salt
Instructions
- Combine the cranberries, sugar and honey in a food processor and pulse until finely chopped. Transfer to a bowl.
- Add the pomegranate seeds, mint, parsley, pistachios, pomegranate molasses and a pinch of salt to the cranberries and toss. Let stand 2 hours or refrigerate overnight.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 120 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 20 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 219 mg |
Reviews
LOVE LOVE LOVE Every year I skip the cranberry sauce because I’ve never had one that I really liked. This relish puts a spin on the traditional that makes it seriously craveable. And the leftovers are fantastic as a spread in a sandwich with leftover dinner rolls, turkey, and mashed sweet potato.
This will be the 4th year making this. Everyone loves it, I make it for Thanksgiving and Christmas. The molasses is a bit tricky to find and takes forever to make yourself but I’ve found the recipe really doesn’t need it.
We love this relish! The mint adds a freshness that helps lighten up a big meal. Texture from the pistachios is fabulous. We made this last year for thanksgiving. This year when planning our dinner it was the one item that was a repeat recipe. We try new recipes each year we have found the exception.