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Cranberry Pomegranate Relish with Louis M. Martini Wine.

Cranberry Pomegranate Relish


2 Pounds Fresh Cranberries

2/3 Cup Brown Sugar

1/4 Cup Honey

1 Cup Pomegranate Seeds

1/2 Cup Pistachio, Toasted, Chopped

1 Each Naval Orange, Juiced and Zested

1/4 Teaspoon Allspice, Ground


Combine half of the cranberries with orange juice, zest and allspice in a medium sauce pan and bring to a boil. Remove from heat and keep warm.

Place the remaining cranberries in a food processor with sugar and honey, and pulse until finely chopped. Transfer to a mixing bowl.

Pour the hot cranberry mixture into the mixing bowl and stir to combine. Fold in the pistachio and pomegranate seeds, and allow to cool before serving.

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