This Cranberry Pomegranate Relish is easy, yet elegant and the perfect starter for all your parties! This simple recipe is made with just 9 ingredients and in 15 minutes or less! Drizzle it with sweet honey and serve it with rich cheese and toasty bread for an appetizer that is sure to impress!
Hi friends!
Well, we have officially made it to December! I don’t know if I want to celebrate the reality that we are so close to a shiny, brand new year, or cry over the cold hard fact that this year has gone by entirely too fast.
My mixed feelings about father time aside, one thing is for sure – we are legitimately slam bang in the middle of the high season for entertaining. And, entertaining is something I LOVE.
If you know me personally, you know that appetizers and small bites are my favorite part of any soirée. And to me, some sort of cheese, cheese spread, or cheese board situation is an absolute must. And, obviously there also needs to be some wine, but I feel like that is a given.
I mean, a party just ain’t a party without ALL the cheese and wine! So, to celebrate the season, and my undying love for cheese and wine, I have an EPIC pairing for you today!
Cranberry Pomegranate Relish recipe
This relish is packed full of glorious flavor! Tangy, sweet and sour with slight citrus kick, this cranberry relish literally checks of all the right boxes! Plus, with it’s jewel toned colors it is very easy on the eyes!
Paired with impossibly creamy burrata and topped with crunchy nuts (hazelnuts, pistachios or walnuts), earthy thyme and sticky, sweet honey, it’s a cheese and relish pairing that is guaranteed to please!
This holiday relish situation is what I like to call easy elegance. It’s ridiculously easy to prepare, yet elegant and sure to WOW.
What is a relish?
A relish is a condiment made up of fruits or vegetables, sugar and vinegar. Relishes can vary in flavor from sweet, tart or sour to spicy, medium or mild, or any combination of these. While relishes and chutneys are quite similar, a relish is typically cooked for a shorter period of time and has a firmer texture.
What cranberry pomegranate relish made of?
The exact ingredients in pomegranate relish will vary from recipe to recipe. Most cranberry pomegranate relishes are made of fresh cranberries, pomegranate, sugar, and herbs.
This quick and easy cranberry pomegranate relish is made of:
- Shallot
- Fresh Cranberries
- Orange Liqueur
- Pomegranate (juice, molasses and arils)
- Brown Sugar
- Fresh Thyme
What goes with pomegranate relish?
Relish is a versatile condiment and great to have on hand! There are numerous ways to use cranberry relish and it pairs well with a variety of dishes!
How to use relish:
- Serve fruit relish as an accompaniment to cheeses, crackers, artisan breads, and meats to create your own beautiful charcuterie board!
- Spoon pomegranate relish on top of chicken, turkey, pork, lamb or fish as a relish.
- Dollop relish on top of tacos for a burst of flavor.
- Serve relish in a bowl as a unique dip for chips.
- Use relish instead of salsa as a topping for nachos.
- Add relish to to sandwiches, burgers and hotdogs as a flavorful condiment.
- Serve relish as a side dish at the holidays.
How to store cranberry pomegranate relish?
Relish should be stored in an airtight container in the refrigerator. To use, make sure you remove the relish from the refrigerator for 30 minutes prior to serving to remove the chill. Or, if you want to serve the relish warm, place the relish in a small saucepan over low on the stovetop. Cook, stirring occasionally, until heated throughout.
How long does relish last?
Properly stored cranberry relish will keep in the refrigerator for up to two week. For a longer shelf life, cranberry pomegranate relish can be canned and stored in a cool, dark place at room temperature.
Can you freeze cranberry relish?
Cranberry pomegranate relish freezes beautifully!
To freeze, allow the relish to cool to room temperature and then use a ladle to transfer the relish into a freezer-safe container or zip-closure bag. Make sure you leave at least ½-inch at the top of the container or bag as the relish will expand as it freezes. Transfer the container to the refrigerator and allow the relish to cool completely before transfering to the freezer.
Relish will keep in the freezer for up to four months.
How to make Cranberry Pomegranate Relish?
This holiday relish recipe only requires 9 ingredients and a total of 12 minutes to make! It’s insanely quick and easy, yet produces a relish that is a total show stopper!
- In a medium saucepan, heat vegetable oil over medium heat. Add in the shallot and cook, stirring occasionally, until softened, about 2-3 minutes.
- Add in the cranberries, liqueur, pomegranate juice, molasses, sugar and thyme. Season with salt and pepper. Bring to a boil, and then immediately reduce to a simmer. Cook, stirring occasionally, until the cranberries have burst and the sauce is thickened slightly, about 6-7 minutes.
- Remove from heat and stir in the pomegranate arils. Taste and adjust for seasoning with salt and pepper. Transfer to a container, cover and chill until ready to use.
Tips for the best Cranberry Pomegranate Relish:
- The recipe below calls for a very small amount (3 TBS) of orange liqueur. If you aren’t a fan of cooking with liqueur, please note that you can’t actually taste the alcohol in the relish. The orange liqueur simply adds a bright, citrusy, acidic flavor to the relish. I highly suggest you do NOT skip it.
- The recipe also utilizes pomegranate molasses which is simply reduced pomegranate juice (sometimes with a touch of sugar). It adds a depth of sweet and sour flavor to the relish, which tastes amazing! You can find pomegranate molasses in either the ethnic or international isle of most major grocery stores.
- I didn’t specify a specific amount of honey in the recipe below, as it should be used to taste. I drizzle honey all over the burrata and relish right before serving, and then I also serve the cheese with honey on the side so guests can add more honey as desired. Whatever you do, don’t skip the honey drizzle! It helps balance the tart sourness of the relish!
- The relish can be made up to two days in advance and stored in a container with a tight fitted lid in the refrigerator. Just remove the relish from the refrigerator 30 minutes prior to using to remove the chill.
- You definitely want to serve the burrata cheese and relish with toasted crusty bread! I served mine with a toasted fresh baguette. To easily toast your bread – cut it into thick slices on the diagonal. Brush each slice generously with extra virgin olive oil. Bake at 400 degrees F for 8-10 minutes, or until lightly toasted.
This Burrata with Cranberry Pomegranate Relish is guaranteed to be the star of your next soiree!
But, don’t forget to serve it with a few bottles of wine to really make your celebration sparkle!
Until next week, friends, cheers – to heavenly cheese and bottles of bubbly!
XOXO
Cheyanne
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How to Make Cranberry Pomegranate Relish 👇
Cranberry Pomegranate Relish
Equipment
- Medium Saucepan
Ingredients
Relish:
- 2 teaspoons Vegetable Oil
- 1 small Shallot
- 12 ounces Fresh Cranberries
- 3 TBS Orange Liqueur
- ¼ Cup Pomegranate Juice
- 2 TBS Pomegranate Molasses
- ½ Cup Light Brown Sugar packed
- ¾ tsp Fresh Thyme plus more for garnish
- ½ Cup Pomegranate Arils
- Coarse Kosher Salt & Ground Black Pepper to taste
For Serving (Optional):
- 2-3 Balls Burrata Cheese
- Honey - to taste
- ½ Cup Roasted Salted Nuts (Hazelnut, Pistachios or Walnuts) – roughly chopped
- 1 Baguette - sliced on the diagonal & toasted*
- Assorted Crackers
Instructions
- For the relish: In a medium saucepan, heat the oil over medium heat. Add in the shallot and cook, stirring occasionally, until softened, about 2-3 minutes.
- Add in the cranberries, liqueur, pomegranate juice, molasses, sugar and thyme. Season with salt and pepper. Bring to a boil, and then immediately reduce to a simmer. Cook, stirring occasionally, until the cranberries have burst and the sauce is thickened slightly, about 6-7 minutes.
- Remove from heat and stir in the pomegranate arils. Taste and adjust for seasoning with salt and pepper. Transfer to a container, cover and chill until ready to serve*.
- To serve: Arrange the balls of burrata on a serving tray. Spoon the relish over the top of the burrata and drizzle with honey. Sprinkle with chopped nuts and fresh thyme. Serve with slices of baguette and/or crackers. Enjoy!
Notes
- The recipe below calls for a very small amount (3 TBS) of orange liqueur. If you aren’t a fan of cooking with liqueur, please note that you can’t actually taste the alcohol in the relish. The orange liqueur simply adds a bright, citrusy, acidic flavor to the relish. I highly suggest you do NOT skip it.
- The recipe also utilizes pomegranate molasses which is simply reduced pomegranate juice (sometimes with a touch of sugar). It adds a depth of sweet and sour flavor to the relish, which tastes amazing! You can find pomegranate molasses in either the ethnic or international isle of most major grocery stores.
- I didn’t specify a specific amount of honey in the recipe for serving, as it should be used to taste. I drizzle honey all over the burrata and relish right before serving, and then I also serve the cheese with honey on the side so guests can add more honey as desired. Whatever you do, don’t skip the honey drizzle! It helps balance the tart sourness of the relish!
- The relish can be made up to two days in advance and stored in a container with a tight fitted lid in the refrigerator. Just remove the relish from the refrigerator 30 minutes prior to using to remove the chill.
- You definitely want to serve the burrata cheese and relish with toasted crusty bread! I served mine with a toasted fresh baguette. To easily toast your bread – cut it into thick slices on the diagonal. Brush each slice generously with extra virgin olive oil. Bake at 400 degrees F for 8-10 minutes, or until lightly toasted.
Nutrition
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This looks delicious and I’m going to make it this weekend. I’ve checked 3 grocery stores and haven’t been able to find pomegranate molasses. Can you recommend a plan without it? Thanks!
Hi Kathy,
I’m so sorry you weren’t able to find any pomegranate molasses in the ethnic aisle of your grocery stores! I wish I could pass you my extra bottle through the computer! I just checked amazon and I see that they sell it just in case you want to check that out. 🙂
Having said all that, honestly (and unfortunately), there isn’t a great substitute for pomegranate molasses. I would just make my own as it’s quite simple to do!
Homemade Pomegranate Molasses:
2 cups (100% Pure) Pomegranate Juice
1/4 cup Granulated Sugar
1 TBS Lemon Juice
Directions:
1. Combine all the ingredients in a small saucepan over medium heat. Bring mixture to a simmer while stirring to dissolve sugar. Reduce heat to maintain a gentle simmer.
2. Simmer, stirring occasionally, until the mixture is reduced to 1/2 of a cup and reaches a syrup-like consistency, about 55-60 minutes.
3. Taste and adjust to your liking adding more sugar if you want it a bit sweeter, or more lemon if you want it a bit more tart.
Let the pomegranate molasses chill completely before storing in an airtight container in the refrigerator.
Or, another option would be to substitute a bit of reduced balsamic vinegar mixed with a touch of sugar or honey. I haven’t tried substituting that combination in the relish, but I don’t see why it wouldn’t work.
I hope I have been helpful in answering your question!! Please let me know if you have any other questions!! Cheers and happy holidays!
Thank you so much for the suggestions! . I will let you know how it turns out. 🙂
My pleasure, Kathy! I’m always here to help! 🙂