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.