Source: Martha Stewart
I wanted to try something different than the usual cranberry sauce from a can. Don’t get me wrong, I love the stuff, but just wanted to change things up. This was also my first time trying a recipe from Martha Stewart, and she did not disappoint! This cranberry pomegranate relish was so easy and so worth it to make. The only thing easier would’ve been to crack open a can of cranberry jelly! What was fun for me was listening to Nate and his friend try to guess the ingredients, and it pretty much stumped them on everything except the actual cranberries…don’t tell them I told you.
Since our thanksgiving dinner was so late, I didn’t have time to let it cool down to room temperature, but it was still delicious served warm. The relish was more savory than the usual cranberry sauce, but it still satisfied the need for sweetness. Definitely give this a try if you’re looking for an extra special (and simple!) cranberry sauce alternative.
Ingredients
2 teaspoons vegetable oil
1 large shallot, finely chopped
1 bag (12 ounces) fresh or frozen cranberries
1 cup pomegranate juice
1/2 cup packed dark-brown sugar
Coarse salt and ground pepper
1 large shallot, finely chopped
1 bag (12 ounces) fresh or frozen cranberries
1 cup pomegranate juice
1/2 cup packed dark-brown sugar
Coarse salt and ground pepper
Directions
In a medium saucepan, heat oil over medium-high. Add shallot; stirring constantly, until softened (about 3 minutes).
Add cranberries, pomegranate juice, brown sugar, a pinch of salt and pepper. Bring to a boil, then reduce to a simmer and stirring occasionally until cranberries have burst and sauce is slightly thickened (about 10 minutes).
Remove from heat. Let cool to room temperature before serving.
This Carolina Girl 
looks wonderful
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