details
- Makes 2 cups
- Prep time: 5 minutes
- Total time: 15 minutes
- 1 bag (12 ounces) fresh or frozen cranberries
- 1 cup pomegranate juice
- 1/4 cup orange juice
- 1 cup packed brown sugar
- 2 teaspoons cinnamon
- salt and pepper
directions
In a medium saucepan mix cranberries, pomegranate juice, orange juice, brown sugar, and cinnamon. Season with a pinch of salt and pepper.
Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until the cranberries pop and the sauce has thickened a little, about 10 minutes.
Remove from heat. Let cool to room temperature before serving.
Note: You can make this up to a week ahead of time and keep refrigerated in an airtight container. Also, a friend told me cranberry relish is really good mixed with yogurt. I tried it as a dip with crackers and it was great!