10737 Cranberry Relish 40 mins 10 mins 8 servings Tue Aug 01 16:01:00 -0700 2006 Wed Nov 04 10:49:23 -0800 2009 American CHOW http://www.chow.com/recipes/10737 Wed, 04 Nov 2009 18:49:23 GMT Pomegranate juice and fruit take it to the next level With pomegranate juice, apples, and raisins, this sauce is tasty on so much more than poultry. Cranberry sauce is so much more than jelled fruit that comes out of a can as is evident in this relish. Tannic pomegranate juice combines with crisp apples and sweet raisins for a tasty sauce that goes way beyond the Thanksgiving table.

Game plan: This sauce is best made at least 1 day ahead of time so the flavors can meld. It can be served at room temperature or warmed (which is the way we like it at CHOW).

This was featured as part of our Fruits of Fall story.

]]>
  • Combine cranberries, sugar, ginger, cloves, pomegranate juice (if using), and water in a medium saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and simmer until most cranberries are broken up, about 20 minutes.
  • Stir in raisins, apple, and lemon zest and continue simmering or until thick, about 25 minutes. Remove from heat and let cool. Serve lukewarm or at room temperature.
    • ]]>     http://www.chow.com/assets/2006/10/cranberry_290x210.jpg Max La Rivière-Hedrick and Aïda Mollenkamp 67 Condiment/Sauce 12 1 (16-ounce) bag fresh cranberries

    ]]>     298 1 2/3 cups granulated sugar

    ]]>     75 1/2 teaspoon ground ginger

    ]]>     281 1/2 teaspoon ground cloves

    ]]>     21 1 cup pomegranate juice (optional)

    ]]>     1 cup water

    ]]>     1/2 cup golden raisins

    ]]>     1 1 medium apple, unpeeled and cored, medium dice

    ]]>     43 1/2 teaspoon lemon zest

    ]]>     211 turkey 368 fruit 216 holiday 213 thanksgiving 435 vegetarian 332 vegan 2287 compote 2288 relish 413 chutney 6129 max la riviere hedrick 2395 aida mollenkamp 11091 fall ingredients 783 fall 782 autumn