Cranberry-Pomegranate Relish
from Cuisine at Home Magazine

Cranberry-Pomegranate Relish

So it has enough time to chill and thicken, this relish is best made a day ahead and refrigerated until ready to serve.

1 cup pomegranate juice
3⁄4 cup sugar
1 Tbsp. minced orange zest
1⁄2 tsp. ground cardamom
1 bag fresh or frozen cranberries (12 oz.)

Boil pomegranate juice, sugar, zest, and cardamom in a saucepan over medium heat, stirring until sugar dissolves.

Add cranberries; simmer until berries burst and relish thickens, 10–12 minutes. Chill relish, at least 2 hours or up to 2 days, then transfer to a serving bowl.

Makes: 12 servings (about 2½ cups)

Nutrition Information Per serving: 58 cal; 0g total fat ( 0g sat); 0mg chol; 3mg sodium; 16g carb; 1g fiber; 0g protein