5 from 1 vote
Burrata with Cranberry-Pomegranate Relish
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

This Burrata with Cranberry Pomegranate Relish is easy, yet elegant and the perfect starter for all your parties!  Creamy, rich burrata pairs perfectly with sweet and sour cranberry pomegranate relish, crunchy walnuts and sticky honey.  Serve it with toasty bread and you have an appetizer that is sure to WOW!

Course: Appetizer
Cuisine: American
Keyword: baguette, Burrata, cheese, Christmas, cranberry, crostini, Easy, holiday, New Year, pomegranate, quick, relish, salsa, snack
Servings: 4
Calories: 344 kcal
  • 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:
  • 2-3 Balls Burrata Cheese
  • Honey to taste
  • ½ Cup Roasted Salted Hazelnut or Walnuts – roughly chopped
  • 1 Baguette sliced on the diagonal & toasted*
  • Assorted Crackers
  1. 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.
  2. 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.
  3. 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*.
  4. 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!
Recipe Notes

1. 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.


2. 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.


3. 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!


4. 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.


5. 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 Facts
Burrata with Cranberry-Pomegranate Relish
Amount Per Serving
Calories 344 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 15mg1%
Potassium 255mg7%
Carbohydrates 55g18%
Fiber 5g21%
Sugar 43g48%
Protein 3g6%
Vitamin A 50IU1%
Vitamin C 13.6mg16%
Calcium 47mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.