Cranberry and Pomegranate Relish

Pomegranate seeds and juice add a touch of seasonal freshness to this quick and easy recipe. Use any leftover cranberry sauce as a sandwich spread or stirred into yogurt as a dip. Pair this sweet and tangy relish with our Roast Turkey with Rosemary and Lemon. Use any leftovers as a sandwich spread or stirred into yogurt as a dip.

2 tsp. olive oil
1 large shallot, finely chopped
1 bag (12 oz) cranberries
1 cup pomegranate juice
½ cup dark-brown sugar
sea salt
pepper, freshly cracked
½ cup pomegranate seeds (optional)

In a medium saucepan, heat oil over medium-high. Add shallot; cook, stirring constantly, until softened, 3 minutes. Add cranberries, pomegranate juice, and brown sugar; season with salt and pepper.

Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until cranberries have burst and sauce is slightly thickened, 10 minutes.

Remove from heat. Stir in pomegranate seeds (if using). Let cool to room temperature before serving.

Makes 2 cups.