Pomegranate & Cranberry Relish


This pomegranate and cranberry relish is a nutrient-rich treat and it’s so pretty.

The recipe is actually a sauce but I felt it ended up more like a relish so that’s what I called it. That said, it’s completely interchangeable.

Pomegranate Power

I love pomegranates. Sprinkle a few of the seeds on top of a salad or a bowl of pretty much anything and it takes it up a notch or two from a visual point of view.

The juice packs a pretty mean punch too and both seeds and juice deliver a nice blast of antioxidant power. In fact, one study showed pomegranates may rate better than that red wine or green tea when it comes to antioxidant value.

Pomegranate seeds are naturally sweet and have quite a high sugar content.  I couldn’t find fresh cranberries so I used the dry variety making this a pretty ‘sweet’ recipe – use it sparingly.

I used water in mine but some people use apple or orange juice. For me, that’s too ‘candied’ but I’ve added it as an option as I realise some people have a far sweeter tooth than mine.

If you still eat refined sugar (and I really hope you’re phasing it out – here’s why: 1, 2, 3) you may need extra sweetener so I’ve suggested a drop of brown rice syrup if you feel the need.

I also included a sprinkle of spices to give it that little bit of an edge but that’s entirely up to you.

So without further ado let’s go. 😉

Pomegranate & Cranberry Relish

Pomegranate & Cranberry Relish


  • 1 cup cranberries
  • 1 cup pomegranate seeds
  • 1 cup water or unsweetened 100% apple juice


  • Brown rice syrup to taste
  • Nutmeg
  • Cinnamon
  • Ground ginger


Prep time: about 5 minutes

  1. Add the cranberries, seeds and water/juice to a saucepan and mix.
  2. Bring to the boil and then reduce to simmer.
  3. Simmer for about 8-10 minutes.
  4. Do a taste test.
  5. Add sweetener and/or herbs if using.
  6. Stand aside to cool to room temperature.
  7. Serve.


The pomegranate (punica granatum) is the fruit of a shrub that produces a red fruit not dissimilar to an apple in looks and size.

Its skin is thick and not for eating. The magic lies in the seeds within which you can enjoy eating raw or as a juice. They are great over salads and also make a beautiful sauce/relish (as above).

Pomegranate seeds contain quite a lot of sugar – natural unsweetened sugar – so it pays to bear that in mind when adding them to your diet. They’re also full of fibre, antioxidant vitamins and they’re anti-inflammatory making them okay to indulge in if you’re experiencing aches and pains.

Main image with thanks to Pexels.

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