Cranberry relish recipe - the juiciest, mouth-watering cranberry sauce that pops with pomegranate and SO much flavor. Serve on brie crostini, as a holiday side or sandwich spread, or right from the jar. Watch out! It's code-named 'cranberry crack'.
In a food processor, blend CRANBERRIES until coarsely chopped and transfer to a mixing bowl.
Fold in POMEGRANATE and SUGAR.
Cover and refrigerate a few hours, preferably overnight or two nights.
Serve chilled. Refrigerate 5-7 days in an airtight container.
Cranberry relish make-ahead tip
Like any macerated fruit, it takes a few hours for the sugar to dissolve before you can eat it. After that, it only gets juicier and tastier by the day. I prefer to make mine a few days ahead of serving it, but it's still amazing on day 1. Enjoy!