Post by Loupy on Nov 17, 2015 13:18:04 GMT -7
Pomegranate Apple Cranberry Relish
From: Sommer @ www.aspicyperspective.com/
One of our favorite parts of Thanksgiving dinner is the cranberry relish. Today’s Pomegranate Apple Cranberry Relish is a brilliantly perky cranberry recipe with deep and bright flavors. The raw cranberry pieces, diced apple, and pomegranate arils offer pop and crisp texture, while the pomegranate syrup provides rich depth and sweetness!
Prep time: 15 min
Cook time: 15 min
Yield: 8 servings
Ingredients:
2 cups pomegranate juice
1/2 cup sugar
12 ounce bag fresh cranberries
1 medium crisp apple, peeled, cored, diced
1 cup pomegranate arils (seeds)
1 teaspoons orange zest
1/2 teaspoon salt
1 tablespoon chopped fresh mint
Directions:
Simmer the pomegranate juice and sugar until it reduces to less than half, and a thin syrupy consistency is reached, about 15-20 minutes.
(Thin like pure maple syrup.)
Meanwhile, using a food processor, coarsely chop the cranberries.
Pour them into a medium bowl and add the pomegranate syrup.
It’s ok if the syrup is still warm.
Add the diced apple, pomegranate arils, orange zest, salt, and mint.
Mix well.
Eat right away or chill for up to a week.
From: Sommer @ www.aspicyperspective.com/
One of our favorite parts of Thanksgiving dinner is the cranberry relish. Today’s Pomegranate Apple Cranberry Relish is a brilliantly perky cranberry recipe with deep and bright flavors. The raw cranberry pieces, diced apple, and pomegranate arils offer pop and crisp texture, while the pomegranate syrup provides rich depth and sweetness!
Prep time: 15 min
Cook time: 15 min
Yield: 8 servings
Ingredients:
2 cups pomegranate juice
1/2 cup sugar
12 ounce bag fresh cranberries
1 medium crisp apple, peeled, cored, diced
1 cup pomegranate arils (seeds)
1 teaspoons orange zest
1/2 teaspoon salt
1 tablespoon chopped fresh mint
Directions:
Simmer the pomegranate juice and sugar until it reduces to less than half, and a thin syrupy consistency is reached, about 15-20 minutes.
(Thin like pure maple syrup.)
Meanwhile, using a food processor, coarsely chop the cranberries.
Pour them into a medium bowl and add the pomegranate syrup.
It’s ok if the syrup is still warm.
Add the diced apple, pomegranate arils, orange zest, salt, and mint.
Mix well.
Eat right away or chill for up to a week.
