Cranberry and Pomegranate Relish Recipe | Bitter and Sweet Fruit Salad

Make this incredible Cranberry and Pomegranate Relish as a side for your next holiday meal! It goes perfectly with turkey or ham, and features fruit that’s jam-packed with vitamins and antioxidants. Your family and friends will love it!

Cranberry and Pomegranate Relish Recipe

Ingredients you will need:

  • 1 12 oz bag fresh cranberries
  • 6 clementine or mandarin oranges, zested and segmented, removed as much pith as possible
  • 1 pomegranate, seeds only
  • 1 1/2 cups sugar
  • 1/4 cup frozen orange juice concentrate
  • 1 teaspoon salt

Take one pomegranate and remove as many seeds as possible. Try cutting off the top, taking care to leave most of the pomegranate intact to minimize seed loss.

Slicing pomegranate

After cutting down the pith of the pomegranate, carefully break the fruit open with your fingers.

Cranberry Relish step 3

Afterwards, trying holding the fruit above a bowl and tapping it firmly with a spoon. This should sake loose remaining seeds.

Patting pomegranate with Cook's Spoon

In a pan, place 12 oz washed cranberries. Chop these into whatever size you desire and put into a bowl. Add 1 teaspoon salt to cranberries.

Cranberry Relish step 8

Take 6 clementine or mandarin oranges and cut into thirds or fourths.

Cutting clementine oranges

Combine mandarin segments, pomegranate seeds, and cranberries.

Mixing fruits in bowl

Add 1 1/2 cup sugar.

Adding sugar to fruits

Add 1/4 cup frozen orange juice concentrate.

Adding frozen concentrated orange juice

Mix thoroughly. Let sit for 30 minutes.

Mixing fruits

Your Cranberry-Pomegranate Relish is ready. Serve and enjoy!

Chef Ted with completed Cranberry Relish

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Cranberry and Pomegranate Relish Video Recipe


Cranberry Relish Video Transcript

Hi, I’m Chef Ted, and I’m here at the Rada Cutlery kitchen. Today I’m going to be making my Cranberry/Pomegranate relish for Thanksgiving and Christmas!

There are various ways of taking the seeds of a pomegranate out. There’s the underwater method, which I think dilutes the flavor. You want to try to keep the seeds from breaking open, so it can be kind of tough.

The first method is you just take the top off, trying to miss as many of the seeds as possible. If you look in you can see various pines in here, and that is the pith, which is a bitter substance that holds everything together. What you want to do is score along the pith line and not cut too far deep so as to not mess up any of the seeds in there. You’re going to loose a few, the seeds are loaded with all kinds of vitamins C, vitamin K, anti-oxidants, it’s one of the foods of the gods, basically. You kind of want to pry it apart a little bit, just a touch, and then we’ll come out in segments.

When picking you pomegranate, just pick them up and see which is the heaviest. The heaviest has the most juice in it, so it’s probably the closest to ripe and the best tasting. Another way to open one out, especially with the Rada Granny Paring Knife, is you cut down into the core. You don’t want to cut too deep because you’re avoiding all of the seeds, as many as you can. Did pretty good, just open them up like that.

As pomegranates get riper, you’ll start seeing more of these ridges, what that is that’s in-between the segments, which is where then pith line is, which is basically the foundation that holds everything together. What you’ll want to do is run your knife, and it’s absolutely perfect for this, along these ridges, open it up. Then you want to work your thumb in there and pull your sections apart like this. Use the Granny Knife, get right in there. And you just want to pull away like this. Grab a bowl, take a Rada Cook’s Spoon, and hit it, beat the seeds out of it.

If you get any pomegranate on your clothes, pour boiling water on it and it should take most of the stain out right away. We’re going to get to the fresh cranberries, washed really well, that’s important. I’m going to use one of the Rada choppers to chop them up as fine as you can get them. The best thing about chopping by hand is that you can get the food any consistency you want. When you get a food processor or blender, you pretty much end up with mush. This way you can leave it chunky if you want to, this is pretty good.

As with anything with sugar, you can use salt. We’ll use a teaspoon of salt. It enhances the flavor, brings out the flavor.

Now with oranges. I usually use clementines, but you can use Mandarins. Break them open and try to grab all the strings. That usually pulls out more of the pith. I cut these into thirds and fourths, depending on how big the segments are. Then we’re going to add a little sugar.

We’re going to use about a cup and a half of sugar. I’m going to take some frozen orange juice concentrate and use a quarter of a cup or so. Then I’m going to stir it all together. Try to get a good blend of everything. The big thing is we are going to let this sit for half an hour.

After you let it sit for half an hour, you have your cranberry/pomegranate relish. It’s great for Thanksgiving and Christmas. You can use it with turkey and ham, or on sandwiches. There’s a lot of different uses for it. I hope you enjoy!

End of Video Transcript

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Cranberry and Pomegranate Relish
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