Monday, December 9, 2013

Cranberry Pomegranate Relish

Dietitian Pick of the Month: CranberriesRecipe:
Cranberry Pomegranate Relish
Makes 16 servings, ¼ cup each
Ingredients 1 ½ cups pomegranate seeds (about 2 medium pomegranates)
1 12 oz. bag fresh cranberries
2 gala apples, chopped
¼ tsp. ground cinnamon
⅛ tsp. ground nutmeg
Wash the pomegranates with water, then cut ½” off the tops and bottoms by the stems. Score the pomegranates and immerse in a bowl of cool water. Break the pomegranates at the scored edges under water. Allow the seeds to fall to the bottom of the bowl. When all seeds are removed, discard the white floating pieces of pomegranate and drain the water out. Place the pomegranate seeds in a container and set aside in the refrigerator.
Rinse the cranberries and add remaining ingredients to a pot over medium heat. Cook for 10 minutes, or until most cranberries have burst. You may use a spoon to mash cranberries to the consistency you prefer. Place in a serving bowl and cover, refrigerate for 2 hours or overnight. Add the pomegranate seeds just before serving to add extra crunch and flavor!

No comments:

Post a Comment