Best 9 Cranberry Pomegranate And Meyer Lemon Relish Recipes

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Cranberry, pomegranate, and Meyer lemon relish is a delightful condiment that combines the tangy sweetness of cranberries, the juicy tartness of pomegranates, and the bright citrus flavor of Meyer lemons. This relish is perfect for adding a pop of flavor to holiday meals, grilled meats, or even as a topping for yogurt or ice cream. With its vibrant color and unique taste, cranberry pomegranate and Meyer lemon relish is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

MEYER-LEMON RELISH



Meyer-Lemon Relish image

With their thin, fragrant skins and low acidity, Meyer lemons are worth the splurge. This relish uses the whole fruit, which gets mellowed out by sauteed sweet fennel and onion. Serve alongside our Juniper-and-Gin Gravlax.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h35m

Yield Makes 1 1/2 cups

Number Of Ingredients 7

2 Meyer lemons, rinsed and patted dry
2 tablespoons extra-virgin olive oil
1 small head fennel, finely chopped (1 cup)
1 small onion, finely chopped (1 cup)
2 teaspoons fennel seeds
Kosher salt
1/4 cup honey

Steps:

  • Cut lemons lengthwise into eighths; remove seeds. Thinly slice crosswise into pieces (you should have about 1 1/2 cups).
  • Heat oil in a large skillet over medium-high until shimmering. Add fennel, onion, fennel seeds, and a large pinch of salt. Reduce heat to medium; cook, stirring occasionally, until mixture is softened and just beginning to turn golden, 10 to 12 minutes. Add lemons, honey, and 1/3 cup water. Increase heat to high and bring to a boil; cook until reduced to a jammy consistency and liquid is almost completely evaporated, 4 to 5 minutes more. Transfer to a bowl; let cool completely. Refrigerate in an airtight container up to 5 days.

CRANBERRY-POMEGRANATE RELISH



Cranberry-Pomegranate Relish image

Pair this sweet and tangy relish with our Roast Turkey with Rosemary and Lemon. Use any leftovers as a sandwich spread or stirred into yogurt as a dip.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Yield Makes 2 cups

Number Of Ingredients 7

2 teaspoons 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
Coarse salt and ground pepper
1/2 cup pomegranate seeds (optional)

Steps:

  • In a medium saucepan, heat oil over medium-high. Add shallot; cook, stirring constantly, until softened, 3 minutes. Add cranberries, pomegranate juice, and brown sugar; season with 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, 10 minutes. Remove from heat. Stir in pomegranate seeds (if using). Let cool to room temperature before serving.

Nutrition Facts : Calories 103 g, Fat 1 g, Fiber 1 g

POMEGRANATE CRANBERRY RELISH



Pomegranate Cranberry Relish image

I was inspired to develop this recipe one evening when I was making my usual cranberry relish and my husband was eating a pomegranate. It's so tasty when served alongside chicken or turkey.

Provided by Taste of Home

Time 50m

Yield 2-1/2 cups.

Number Of Ingredients 7

1 package (12 ounces) fresh or frozen cranberries
1 medium navel orange, peeled and sectioned
3/4 cup sugar
3 tablespoons honey
1/2 cup pomegranate seeds
1/2 cup chopped walnuts
2 to 3 teaspoons grated orange zest

Steps:

  • In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15-20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer. , Remove from the heat; stir in walnuts and orange zest. Serve warm or chilled.

Nutrition Facts : Calories 144 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.

CRANBERRY-POMEGRANATE SAUCE



Cranberry-Pomegranate Sauce image

Pomegranate, honey and Meyer lemon zest boosts the flavor of the traditional cranberry sauce in this version from Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 12-ounce bag fresh cranberries (organic ones taste sweeter)
1/2 cup pomegranate juice
1 whole pomegranate
3/4 cup vegan cane sugar
1 tablespoon local honey
Zest of 1 Meyer lemon
Pinch of sea salt
Pinch of clove powder

Steps:

  • Rinse cranberries and pour them into a tall saucepan. Pour in pomegranate juice. Turn heat on medium-low.
  • Cut the whole pomegranate and remove all the seeds; run them through a food processor and then a sieve or a food mill in order to strain out the seeds. Pour into the pan along with the sugar, honey, lemon zest, salt and clove. Cook for about 30 to 40 minutes until the cranberries pop and the sauce thickens.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 39 grams, TransFat 0 grams

POMEGRANATE CRANBERRY SAUCE/RELISH



Pomegranate Cranberry Sauce/Relish image

A fresh and simple alternative to canned cranberry sauce. Made with fresh cranberries, this recipe pairs wonderfully over toasted bread and meats! If you find sauce is too thick, you may add water, 1/4 cup at a time, or as needed. Enjoy!

Provided by malimomma

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 1h

Yield 8

Number Of Ingredients 4

1 pound cranberries
1 (16 fl oz) bottle pomegranate juice (such as POM® Wonderful)
1 ½ cups white sugar
½ cup chopped walnuts

Steps:

  • Place cranberries into a saucepan and pour in pomegranate juice. Cover and bring to a boil until cranberries begin to pop. Reduce heat to medium and stir sugar into cranberry mixture. Cook, mashing often with a spoon or potato masher, until cranberries have broken, about 5 minutes. Cover and reduce heat to low; simmer to fully dissolve sugar, 2 to 3 minutes. Stir walnuts into cranberry sauce before serving. Transfer into a serving dish and chill before serving.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 55.3 g, Fat 4.8 g, Fiber 3.1 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 3.8 mg, Sugar 48.4 g

CRANBERRY, POMEGRANATE, AND MEYER LEMON RELISH



Cranberry, Pomegranate, and Meyer Lemon Relish image

Provided by Lora Zarubin

Categories     Sauce     Fruit     Side     Thanksgiving     Low Fat     Vegetarian     Low Cal     High Fiber     Dinner     Cranberry     Lemon     Chill     Low Cholesterol     Pomegranate     Boil     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

3 1/2 cups cranberries (about 14 ounces)
1 cup pure pomegranate juice
3/4 cup sugar
1/4 cup fresh Meyer lemon juice or regular lemon juice
2 tablespoons finely grated Meyer lemon peel or regular lemon peel
1 tablespoon chopped fresh parsley

Steps:

  • Combine first 5 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium; simmer until berries begin to burst, stirring often, about 10 minutes. Transfer to small bowl. Stir in parsley. Cover and chill until cold. DO AHEAD: Can be made 3 days ahead. Keep chilled.

MEYER LEMON AND FRESH CRANBERRY MUFFINS



Meyer Lemon and Fresh Cranberry Muffins image

In a large plastic bag in the reduced produce section of my grocery store I scored 10 lemons for a dollar. There were three Meyer lemons in the mix and I knew that I wanted to do something with them. This recipe only uses 1 lemon, Meyers are best but you could use a regular lemon too. This recipe is from the everyone likes sandwiches blog.

Provided by mary winecoff

Categories     Breakfast

Time 30m

Yield 12 muffins

Number Of Ingredients 10

1/2 cup canola oil
1/2 cup sugar
1 egg
1 lemon, juice of, meyer
3/4 cup milk
1 3/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zest of
1 cup cranberries, fresh

Steps:

  • Preheat over to 400 degrees. Oil a muffin tin or used paper liners. Mix together the first five ingredients in a large bowl.
  • In a smaller bowl, combine the remaining ingredients until the cranberries are coated in the flour mixture.
  • Add the dry ingredients into the wet and combine until just blended. Drop by spoonful into muffin tim until each tin is 3/4 full of batter. Bake for 20-25 minutes.

MEYER LEMON CRANBERRY SCONES



Meyer Lemon Cranberry Scones image

Categories     Bread     Milk/Cream     Food Processor     Breakfast     Brunch     Dessert     Bake     Cranberry     Lemon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 11

2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: crème fraîche or whipped cream

Steps:

  • Preheat oven to 400°F. and line a large baking sheet with parchment paper.
  • With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
  • In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
  • In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
  • In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
  • On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
  • Serve scones warm with crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

LEMONY CRANBERRY RELISH



Lemony Cranberry Relish image

Cranberry relish using a whole orange is a classic, but here, a whole lemon - pith and all - acts as the bitter, acerbic edge that your Thanksgiving plate needs. Try to find a thin-skinned lemon, which will prevent the relish from skewing too bitter. (Give it a squeeze before buying. Thin-skinned lemons will yield slightly under pressure, whereas thick-skinned lemons will feel hard.) This confetti of a condiment looks beautiful as well, almost like stained glass, with its jeweled, ruby gleam. Definitely make this the night before Thanksgiving to get it out of the way, then store it in an airtight container in the refrigerator until ready to eat.

Provided by Eric Kim

Categories     easy, quick, sauces and gravies, side dish

Time 5m

Yield 2 cups

Number Of Ingredients 4

1 (12-ounce) bag fresh cranberries (3 cups)
1 lemon, preferably thin-skinned, coarsely chopped and seeded
1/2 cup/100 grams granulated sugar
Pinch of salt

Steps:

  • Rinse and drain the cranberries, then pick out and discard any squishy ones. In a food processor, pulse the cranberries, lemon, sugar and salt until finely chopped. You can serve this immediately or transfer to an airtight container and refrigerate for up to 48 hours, or until ready to serve. As it sits, the sugar will dissolve and the fruit will release liquid, creating a sweet-tart sauciness.

Tips:

  • Choose fresh and ripe ingredients. This will ensure that your relish has the best flavor.
  • Use a sharp knife to dice the fruit. This will help to prevent the fruit from bruising.
  • Don't overcook the relish. You want the fruit to retain its texture and flavor.
  • Taste the relish as you go and adjust the seasonings accordingly. You may want to add more sugar, vinegar, or spices to taste.
  • Let the relish cool completely before serving. This will allow the flavors to meld together.

Conclusion:

Cranberry Pomegranate and Meyer Lemon Relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for Thanksgiving dinner, holiday parties, or any time you want to add a pop of flavor to your meal. So next time you're looking for a new recipe to try, give this relish a try. You won't be disappointed!

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