Cranberry and Pomegranate Relish

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By Nancy Buchanan



by Nancy Buchanan on November 23, 2011

It’s T – 23 hours until the Big Day!!

And of course, you are working like a maniac to get it all done right? Yes, I know – “been there, done that”.

Looking at your list (cuz of course you’ve got one, RIGHT??) you see “cranberry sauce” and think – “nope, I am not cooking  one more thing” and eye that can of cranberry sauce sitting on the counter with your pen poised eagerly over the “done” portion of the list.

But don’t do it – really.

You (or someone else) has spent time and money to make a fabulous turkey so it makes no sense to muck it up with a canned sauce.

But you don’t want to cook anything and believe me, I understand that. So, here is an easy relish that you can whip up in 10 minutes and only dirty one bowl – the one in your food processor.

And for those of you who like to “wing it” ( meaning you haven’t even really thought about what to cook for the big day) – I’ve gone through the archives and have a list of recipes for Turkey day… just in case you need them!!

Starters and Sides

Chestnut and Mushroom Soup

Greens with Pomegranate Braised Figs

Easy Cheese and Herb Bread Pudding

Butternut Squash and Cranberry Pilaf

Roasted Potatoes with Bacon

Potatoes Hashed in Cream



Bourbon Pumpkin Bundt Cake

Pear Tart with Ginger and Vanilla


And finally, I want to wish you all a happy and joyous Thanksgiving and may you “gobble till you wobble!”


Cranberry and Pomegranate RelishBC2 Cranberry and Pomegranate Relish

Cranberry and Pomegranate Relish

Prep Time: 10 minutes

10 minutes

Yield: 3 1/2 cups

If you don't have pomegranate molasses, you can boil down 1/2 cup of pomegranate juice to 3 Tbsp. If time is really short, just substitute the pomegranate juice for the orange/tangerine juice and add the zest of the orange or tangerine!


  • 3 cups cranberries
  • 1 cup pomegranate arils
  • 3 Tbsp. sugar
  • 3 Tbsp. fresh orange or tangerine juice
  • 3 Tbsp. pomegranate molasses


  1. Combine the cranberries, sugar, orange juice and pomegranate molasses in the bowl of a food processor. Pulse until the cranberries are coarsely chopped into pieces about 1/4 inch in size. Scoop out of the processor and stir in the pomegranate arils.
 Cranberry and Pomegranate Relish



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{ 8 comments… read them below or add one }

Cookin' Canuck November 23, 2011 at 10:06 am

You are absolutely right, Nancy! Why not take the extra 15 minutes to make a beautiful homemade cranberry sauce. It’s so easy and SO worth the time. Actually, it’s my kids’ favorite part of the meal – they eat it by the spoonful. Your version is so pretty and I’ll bet it complements the bird perfectly.


Barbara | Creative Culinary November 24, 2011 at 11:20 am

You must know I would agree…as I put the finishing touches on my ‘Cosmopolitan’ cranberry sauce. Yes, vodka. Sip sip.

Have a wonderful day. When I say wish I was there…it’s VERY real!


Nancy November 24, 2011 at 12:05 pm

Oooh… now that is something I have got to try!! As I said, I think we need a whole month for Thanksgiving … too many amazing dishes to try!! And yes, I SO wish you were here!!


sippitysup November 27, 2011 at 3:42 pm

Now that a beautiful bowl of SweetTarts! GREG


Lentil Breakdown November 28, 2011 at 8:24 am

Whoa! Once again, I have all the ingredients and an unopened bottle of pom molasses. Love that there’s not as much refined sugar in this.


Nancy November 28, 2011 at 8:46 pm

Hi Adair!!
It really doesn’t need much sugar – but then I like my cranberries with a bit of bite!!!


Brandon @ Kitchen Konfidence November 28, 2011 at 2:02 pm

Mmm, this sounds delicious. Happy belated Thanksgiving!


Nancy November 28, 2011 at 8:35 pm

Same to you Brandon!!!


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