Cranberry Persimmon Pomegranate Relish


cranberry persimmon pomegranate relishI wanted something a bit different from the normal cranberry dish for Thanksgiving. As a child my mom bought the canned stuff, and cut it still in can form and served it. I didn’t like cranberries till I was an adult due to that and after having fresh cranberries, it was the way to go.

6 cups fresh cranberries
2 persimmons peeled and diced
1/4 cup pomegranate juice
1 cup pomegranate seeds
1/2 cup dark brown sugar
2 limes, juiced
relish2In a medium sauce pan over medium heat place the cranberries, brown sugar, pomegranate juice and lime juice. Cook for 10 minutes, stirring occasionally. You’ll hear the cranberries “popping” a bit. Reduce the heat to low and cook for another 5-10 minutes letting the sauce thicken. Place into a bowl and let cool. Once cool add the pomegranate seeds and persimmons and stir well. Serve chilled. Makes about 3 cups of relish.


7 thoughts on “Cranberry Persimmon Pomegranate Relish

  1. theartstea 2013/11/29 / 12:03 pm

    Love the add in of persimmons and pomegranate, I will have to try it during the holidays.

  2. Sophie33 2013/12/03 / 10:04 am

    😃 I made your special cranberry sauce & loved it so much. Thanks again. X

  3. warrioreats 2013/12/08 / 9:15 pm

    I can’t wait to try this! I am curious to experience how the persimmons affect/add to the flavor.

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