In case you didn’t get enough cranberry sauce at Thanksgiving (I can’t ever get enough!), here’s a recipe for cranberry apple relish.
My husband and stepson tried it with vanilla ice cream and t
hey thought it was great. Since I am not eating dairy right now, I’ll have to take their word for it. I can tell you it tasted great all on it’s own!
Ingredients:
2 apples, cored, peeled and diced
1 (5.3 oz) package pomegranate seeds (Trader Joe’s)
1 cup Zinfandel wine
1 large orange, juiced
5 slices of orange peel
2 cinnamon sticks
8 whole cloves
4 slices peeled ginger
1/4 cup of honey
8 oz bag of cranberries
Directions:
Core and peel the apples. Save the apples for the sauce.
Place the apple cores and peels in a medium saucepan with everything but the cranberries; bring to a boil over high heat.
Reduce heat to medium and cook 15 minutes, stirring occasionally.
Dice the apples while the sauce is simmering.
Strain the mixture through a sieve into a bowl. Use the back of spoon to push on the pomegranates and squeeze any remaining juice from them. Remove the solids. Return liquid to the saucepan.
Add cranberries and diced apples to the saucepan; cook over high heat 10 minutes or until berries pop.
Reduce heat to low; simmer 15 to 30 minutes; until mixture is the desired thickness.
Pour into a bowl and allow to cool.