Here’s a no-cook, antioxidant LOADED, cranberry pomegranate spread that explodes with sooooo much flavor and texture, you’ll have to make yourself stop eating it! Grab the 3-ingredient recipe for this No Cook Cranberry Pomegranate Relish.
No Cook Cranberry Pomegranate Relish
Over the past few years, I’ve been on a mission to come up with unique, holiday, cranberry recipes.
For this one, I really wanted a raw cranberry recipe that:
- was tart, but doesn’t make my face pucker
- pops with flavor and texture
- uses raw cranberries and pomegranates together
- makes me obsess about it when I’m not eating it
I researched online, high and low, and couldn’t locate a recipe that fulfilled this exact vision. So…I created this!
If you’re into cranberries and pomegranates as much as I am, it’s magical!
In fact, this recipe was originally titled Cranberry Crack, but I changed it to include the word ‘pomegranate’…because, pomegranate, dude!
What’s the difference between cranberry relish and sauce?
Cranberry sauce is traditionally cooked, while cranberry relish is typically raw. That’s pretty much it!
It really depends on your preference as to which you prefer. I love BOTH!
In fact, I like to have both options on the holiday table.
So, how do you make cranberry relish?
- Pulse whole cranberries with sugar in a food processor
- Fold in whole pomegranate seeds.
- Chill a few days; stirring every day.
If you don’t have a high-speed blender, a standard blender would work just fine.
No matter what you use, just don’t puree or liquefy the cranberries. It’ll be weird.
When should I make the cranberry relish or sauce for my holiday dinner?
TIME (and chemistry) are what crackify this condiment, or any cranberry sauce, really.
So, whip it up a day or two before your holiday throwdown goes down.
You can set-it-and-forget-it in the fridge…unless you’re me, and you taste it every other hour for a few days because you’re a cranberry-obsessed weirdo who eats it straight outta the bowl.
What’s the best sweetener for cranberry relish or sauce?
Well, I tested this particular recipe (and other cranberry sauces) with:
- Honey (overpowered it with honey flavor)
- Turbinado sugar (a close second to white sugar)
- Coconut sugar (def not!…did not like the flavor for this recipe)
- Brown sugar (meh)
- Plain white sugar (THE WINNER!…by a looooongstretch!)
White sugar perfectly macerates (sauces) the fruit to bring out the right juices and flavors. I know, I know, white sugar processed ingredients, etc.
But I tested them all and I’m going with the white sugar. It just works for the relish!
Whatever you do, keep the pomegranate seeds whole. They will literally pop with each bite…an experience to NOT be missed!
What ingredients do I use for cranberry relish?
For the base, I always start with
But then I’ll add any of these: jalapeños, cilantro, onion, lime, oranges, apples, ginger, cloves, lemon, celery, walnuts, or pistachios.
The sky really is the limit! No matter what, you’re getting a dose of Vitamin C, Fiber, and minerals with this dish. So, live it up!
Kitchen tools do I use for Cranberry Pomegranate Relish:
Check out my other healthy holiday recipes:
Grab my Autumn Quinoa Sweet Potato Arugula Salad and skip the candied sweet potatoes.
Or grab my I Can’t Believe Its’ Vegan! Green Bean Casserole…you really won’t believe it’s vegan!
If you love comfort food (and who doesn’t?!), check out my Half-Healthy Butternut Squash Baked Mac and Cheese recipe.
* Note: This post has affiliate product links, which allows me to earn commissions when you make purchases through those links (no extra cost to you). THANK YOU for supporting The Kitchen Girl.
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