Tomorrow is Thanksgiving, and my husband and his son and I are travelling north to the Poconos to the town where he was born and raised. We will gather with his extended family in the basement of a church and have a wonderful pot luck buffet with turkey, stuffing, potatoes, side dishes, salads, appetizers, and of course dessert. This will be our third time going there, so I hope that I will remember the names of more people.
My mother-in-law always makes something to bring, but I have wanted to bring something to contribute. I found several cranberry relish recipes that had ingredients I liked and developed my own recipe. It has cranberries, pomegranate, pineapple, pecans and sugar. It looks beautiful and is delicious, at least from what I tasted when it was mostly cool.
Cranberry Pomegranate-Pineapple Relish
12 oz bag of cranberries
1 pomegranate
16 oz can of pineapple
1 cup chopped pecans
1-1/4 cups sugar
water
- Seed the pomegranate. Discard any bruised or discolored seeds, and pieces of the white membrane.
- Strain the pineapple juice into a measuring cup. If you use pineapple chunks, it is easier to strain, but you will need to chop the pineapple into smaller pieces. I used crushed pineapple, and after a bit of work I got a cup of juice.
- Add enough water to the pineapple juice to make 2 cups of liquid.
- Put the liquid, the sugar, and the cranberries into a large saucepan on a medium heat, and stir to mix. The liquid will froth up, so use a bigger pan than you think you need.
- When the mixture comes to a boil, add the pomegranate seeds. Be sure to stir frequently and to watch the pan.
- After about 10 minutes, or when all of the cranberries have popped, take the pan off the heat.
- Spoon the mixture into a large bowl, add the pineapple and pecans, and stir well.
- Place the bowl into the refrigerator to cool uncovered for 2 hours.
- Cover the bowl.
