- Prep time
- 5 minutes
- Cook time
- 20 minutes
- 2 cups
Pomegranates make a fun addition to cranberry sauce that add depth of flavor and texture.
- 2 tablespoon California extra virgin olive oil
- 1 shallot, thinly sliced
- 10 ounces cranberries, frozen
- 1 cup pomegranate juice
- ⅔ cup brown sugar
- ¼ cup orange juice
In a small saucepan, heat the olive oil over medium heat. Add the shallots and cook five minutes or until translucent.
Add remaining ingredients and simmer for 20 minutes.
Serve the relish warm or room temperature with Turkey or Pork Loin.
Cold leftovers make a great sandwich spread or a base for a dressing.