Cranberry-Pomegranate Relish

By Chef_JR4

Can be made up to a week in advance and refrigerated in an air tight container.

Ingredients

• 2 tsp. vegetable oil
• 1 large shallot, finely chopped
• 1 bag (12 ounces) fresh or frozen cranberries
• 1 cup pomegranate juice
• 1/2 cup packed dark brown sugar
• course salt and ground pepper
• 1/2 cup pomegranate seeds (optional)

Preparation

Step 1

1. In medium sauce pan, heat oil over medium high.

2. Add shallot and cook until softened, stirring constantly about 3 minutes.

3. Add cranberries, pomegranate juice, brown sugar, salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat. Stir in pomegranate seeds if using

4. Let cool to room temperature before serving.