CRANBERRY, POMEGRANATE, AND MEYER LEMON RELISH

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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.

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