Here’s a no-cook, mouth-watering, cranberry spread that explodes with sooooo much flavor and texture that the name created itself. It’s No Cook Cranberry Pomegranate Relish (aka Cranberry Crack) gourmet holiday condiment…a no-cook, antioxidant explosion disguised as an indulgent treat.
No Cook Cranberry Pomegranate Relish
A little back story…
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:
- is tart, but doesn’t make my face pucker
- pops with flavor and texture
- combines raw cranberries with pomegranates
- makes me obsess about it when I’m not eating it
For the record, I researched online, high and low, and couldn’t locate a recipe that fulfilled this exact vision. So…I made one up. And it’s magical…that is, if you’re into cranberries and pomegranates as much as I am! I loved it so much, I originally called it Cranberry Crack, but I was compelled to change the title to something a little more descriptive. And just like that, it became No Cook Cranberry Pomegranate Relish.
Here’s what I did to make No Cook Cranberry Pomegranate Relish:
- Pulsed whole cranberries with sugar in my food processor
- Folded in whole pomegranate seeds
- Chilled a few days; stirring every day
- Watched it turn a deep, red wine color with each day that passed
- Served it over warm, brie cheese and gobbled it down!
My favorite electronics
I love my Cuisinart food processor…not sure how I ever stayed sane without it. But I also love my high powered blender. I own and love my NutriBullet which I use for smoothies, grinding coffee, and making salad dressings. 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.
Here’s the thing…the thing of things, actually.
TIME (and chemistry) are what crackify this condiment. So, whip it up 3 days before your holiday throw down 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?
Well, I tested this recipe 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 say, go ahead, use the white sugar. It’s the holidays, after all.
Whatever you do, keep the pomegranate seeds whole…unless you’re against that. They will literally pop with each bite…an experience to NOT be missed!
No Cook Cranberry Pomegranate Relish is versatile!
Feel free to add any combo of the following ingredients…jalapeños, cilantro, onion, lime, oranges, apples, ginger, cloves, lemon, celery, walnuts, pistachios. Sky’s the limit! No matter what, you’re getting a dose of Vitamin C, Fiber, and minerals with this dish. Live it up!
Want more 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’re not committed to the healthy, check out my Half-Healthy Butternut Squash Baked Mac and Cheese recipe. It’s pretty divine, I’m told…and I concur!
Let me know if you have any questions about this recipe and feel free to comment below. CHEERS to cranberry and pomegranate season…it’s the most wonderful time of the year!