This no-cook cranberry relish with pomegranate was nicknamed cranberry 'crack' for a reason. Blend it in only 5 minutes and, in time, it becomes a juicy, mouthwatering, holiday sauce like no other!
You'll love how this relish tastes when it's served alongside holiday turkey, mashed potatoes, and gravy. It might even become your new favorite Thanksgiving condiment.
I love classic cranberry orange sauce with every Thanksgiving holiday dinner, but raw cranberry relish sure does compete for my attention. It's juicy, crunchy, sweet, a little tart, and goes with everything savory!
The recipe takes 5 minutes to make because it's raw, but it also needs time to rest. Instead of cooking cranberries for a traditional sauce, they're macerated, which means they're blended with sugar that softens them and releases their natural juices. As a result, the relish becomes juicy and more delicious by the day. It's the perfect Thanksgiving side dish, but also makes a great spread for crostini appetizers.
Cranberry relish vs sauce
Simply put, cranberry sauce is made with fresh cranberries that get cooked with sugar and liquid, and thickens into a sauce as it cools. Cranberry relish is made with raw cranberries that are blended and macerated with sugar.
Key ingredients
- cranberries - Use frozen or fresh cranberries for this recipe.
- pomegranate - Available as whole fruit in grocery stores from Sep - Jan. Pomegranate arils are usually available all year in your grocer's produce cooler.
- sugar - You can use any sugar for this recipe. I prefer plain white sugar over the others I've tested.
How to make cranberry relish with pomegranate
Step 1: Place whole, fresh or frozen cranberries in a food processor, high-speed blender, or standard blender.
Step 2: Blend the cranberries until coarsely chopped.
Step 3: Fold pomegranate seeds and sugar into cranberries. The sugar won't dissolve immediately, but it will happen.
Step 4: Refrigerate in an airtight container until it becomes juicy with balanced flavors. This takes a minimum of 8 hours, but the flavor and texture will continue to improve with each day. I find it to ideal on day 3 and beyond.
Recipe ideas
- Thanksgiving side dish just like cranberry sauce
- condiment on turkey sandwiches
- spread on Cranberry and Brie Crostini
Recipe tips
- Since this is a raw cranberry relish, I recommend you make ahead 2 or 3 days before serving, if possible. This is because the flavor only develops further with each day the cranberries are macerated.
- I have tested several sugars and find cane sugar to be the best for this recipe. It doesn't mask the flavor of the cranberries or pomegranate the way other sugars did. I tested honey, coconut sugar, brown sugar, and raw sugar.
- Use frozen or fresh cranberries for this recipe. If you use frozen cranberries, no need to thaw because they'll blend in the food processor and thaw in no time.
Cranberry relish add-ins
I'm pretty crazy about this recipe as it is, but here's a list of ingredient options for you to customize it to your heart's content.
- fresh jalapeño or Serrano peppers
- oranges or lemon
- apples or celery
- ginger or cloves
- fresh mint
- walnuts or pistachios
Essential holiday recipes
- Herb Roasted Turkey Breast
- 10 Minute Gravy
- Instant Pot Mashed Potatoes
- Vegan Green Bean Casserole
- French Bread
- Hot Spinach Artichoke Dip
- Basic Crostini Recipe
- 5-Minute French Onion Dip
- Garlicky Roasted Mushrooms
Fresh Cranberry Relish with Pomegranate
Ingredients
- 12 oz Cranberries (fresh or frozen), equals 3 cups
- ½ cup Pomegranate Arils
- 1 cup Cane Sugar, or preferred sugar
Equipment
- stirring utensil
Instructions
- In a food processor, blend CRANBERRIES until coarsely chopped and transfer to a mixing bowl.
- Fold in POMEGRANATE ARILS and SUGAR. Toss until well-combined.
- Refrigerate in an airtight container until it becomes juicy with balanced flavors. This takes a minimum of 8 hours, but the flavor and texture will continue to improve with each day.
- Serve chilled. Enjoy within 7 days from the day it's made.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Beth says
Hello! If I wanted to add orange, what would be the best method to do so? Do you recommend using the zest or juice?
Thanks!
The Kitchen Girl says
Hiya, yes, definitely add the zest. If you add orange juice, it may be too watery. Do you know if you have anymore questions. Enjoy the recipe and your holiday 🙂
Mary Helene says
With all the cooking to be done for our Thanksgiving crowd, I forgot the Brie. Boohoo. But your beautiful relish was made two days ahead and looked so pretty on the table in a pretty little glass bowl for about three minutes. Traci, they devoured it!
We will get some brie and treat ourselves to your relish recipe for New Year's Day. Thank you for sharing your creativity with us.
Traci Antonovich says
Omgosh Mary...THIS! LOVE! I'm so glad everyone loved it and thank you for taking the time to leave me this detailed review. I SO appreciate it 🙂 Btw, if we were neighbors, I'd have you covered on that brie 😉 Happiest New Year to you!
Madalyn Salz says
Do you know how far in advance this relish could be made? Thanks!
Traci Antonovich says
Hi Madalyn, I've made it up to 5 days ahead. It gets better every day 🙂 Hope you love it!
EmeliaE says
Delicious! I added 1 minced jalapeno and it added not only a festive red/green color contrast but also a nice little bit of heat. I'll be making a big batch to gift this year.
Traci Antonovich says
Yayyyy! And a little heat...that's my style, right there! Thank you SO much for the comment...glad you enjoyed! 🙂
Dena Ferman says
Need the nutrition amounts, specifically how many carbs. Thanks.
Traci Antonovich says
We have added nutrition amounts...yay! Please refer to the recipe card for nutrition data. Please also observe the disclaimer. Thanks 🙂
Dena Ferman says
Thank you.
Traci Antonovich says
You're so welcome Dena! Enjoy! 🙂
whitney says
PS Traci, Dena is my Mom, and also one of the greatest cooks & bakers I’ve known in life...she’s the one who got me hooked early on 🙂
Traci Antonovich says
That's super sweet, Whitney! I always love hearing that 🙂
Gabi says
That's probably the best looking holiday relish I've ever seen. I can imagine it tastes also delicious. Thank you for inspiring me.
Traci Antonovich says
Aww thanks Gabi! Love hearing that. Hope you can make it this year...it's such a treat 🙂
Jessica Formicola says
This is so perfect for the holidays! Especially when you add it to brie cheese!
Traci Antonovich says
Thanks Jessica...YES brie cheese, for the ultimate WIN 🙂
Tayler Ross says
I love the idea of mixing pomegranates and cranberries! So good!
Traci Antonovich says
Thanks Tayler! They are a pretty great combo 😉
Chef Markus Mueller says
I always eat pomegranate raw! What a great idea though using it in a recipe like this. Would add such a punch of flavor, I can just imagine it served with roast chicken or turkey!
Traci Antonovich says
Thanks Chef Markus! Yes, it's soooo good with turkey...especially on a leftover turkey sandwich. My mouth waters just thinking about it LOL.
whitney says
mmm, and then add a sliver of brie to that turkey sandwich & you’ve got pure heaven!!! nom nom nom
Traci Antonovich says
Couldn't agree more, Whitney! I'm wishing I had some right now 🙂
Sally Humeniuk says
I love pomegranates and cranberries together! This recipe looks so perfect for a holiday party. Looks incredibly festive!
Traci Antonovich says
Thanks Sally...yes, it's a holiday party hit!
Julia says
Wow! I love the flavor combo! Thanks for suggesting other ingredients that can be added to his relish.
Traci Antonovich says
Thanks Julia...hope you can try it sometime!
Lauren Vavala | DeliciousLittleBites says
What an interesting combination! This recipe sounds so delicious! I'm stocking my freezer with cranberries this year so that I can work my way through all the wonderful fresh cranberry recipes I keep finding, this one included!
Traci Antonovich says
Thanks Lauren...haha yep, I've been doing the frozen cranberry trick for years 🙂
Pam says
How lucky are you to have pomegranates in your yard! We have pecan trees in ours and I'm like you - sometimes I just want to pinch myself! Great sounding recipe and it does sound divine over brie!
Traci Antonovich says
Thanks Pam! Yeah, the pomegranate tree in the yard was such an unexpected bonus of where we live 🙂
Claudia Lamascolo says
What a great idea and addition to the same old cranberry sauce. I really love this fruit mixed in. I bet it has a nice tangy flavor
Traci Antonovich says
Thanks Claudia...yeah it's mouth watering sweet and tart! Perfect with a creamy cheese 🙂
Danielle Wolter says
This sounds like perfection! I love that you used pomegranate in this! Perfect for thanksgiving 🙂
Traci Antonovich says
Thanks Danielle! Yep, we have a pomegranate tree, so I get creative with it sometimes 🙂
Lisa | Garlic & Zest says
I love your cranberry relish because of the pomegranate seeds - that's a great idea. My grandmother made relish -- and she used an entire orange (skin and all) didn't like that nearly as much. This looks great!
Traci Antonovich says
Thanks Lisa! I think I would like that, but maybe hold back on the skin a bit 😉
Kelly Anthony says
I love brie but I've never had cranberry relish over it. What a great idea! I can't wait to make this for the holidays. I know it will be a big hit!
Traci Antonovich says
Thanks Kelly! This is definitely my favorite way to eat this relish...yummm!
Shanika says
This relish looks like the perfect addition to any Holiday dish! It sounds and looks great! I might use this as opposed to cranberry sauce this year!
Traci Antonovich says
Thanks Shanika! I hope you get to try it and love it like I do!