Cranberry Pomegranate Relish Recipe


Nutrition

Cal/Serving: 71
Daily Value: 4%
Servings: 12

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat0g0%
Saturated0g0%
Trans0g0%
Carbs18g6%
Fiber3g12%
Sugars12g0%
Protein0g1%
Sodium5mg0%
Calcium19mg2%
Magnesium11mg3%
Potassium165mg5%
Iron0mg2%
Zinc0mg1%
Phosphorus15mg2%
Vitamin A84IU2%
Vitamin C24mg41%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg6%
Niacin (B3)0mg1%
Vitamin B60mg3%
Folic Acid (B9)14µg4%
Vitamin E1mg4%
Vitamin K5µg7%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Cranberry Pomegranate Relish
Stock.XCHNG/alainap

Combining two of fall's best seasonal treats, cranberries and pomegranates, this twist on the traditional recipe lets you have your cranberry sauce and antioxidants, too. 

See all pomegranate recipes

3.583335
Ratings24

INGREDIENTS

  • Two 12-ounce bags fresh cranberries
  • 1 cup crushed pineapple
  • 1 cup orange juice
  • 1 cup pomegranate juice
  • 1 teaspoon minced ginger
  • 1/4 cup maple syrup
  • 1 teaspoon ground cloves

DIRECTIONS

Combine the cranberries, pineapple, orange juice, pomegranate juice, and ginger to a saucepan and cook over medium heat for about 5-7 minutes. When the berries start to pop, stir consistently until the mixture thickens. Remove from the heat. Stir in the maple syrup and cloves. Chill until ready to serve.

Recipe Details

Servings: 12
Cuisine: American
Special Designations: Vegan, Vegetarian

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