CRANBERRY, POMEGRANATE, AND MEYER LEMON RELISH
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
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.
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Umer Designs
[email protected]I love this relish! It's so versatile and can be used in so many different ways. I've used it as a condiment for grilled chicken and fish, and I've also added it to salads and yogurt parfaits.
Amogelang Maloka
[email protected]Easy to make and delicious!
Rana Raees
[email protected]This relish is a great way to brighten up a winter meal. The cranberries, pomegranate, and Meyer lemon give it a tart and tangy flavor that pairs well with roasted meats and poultry. I also like to use it as a condiment for sandwiches and wraps.