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.
2017 Monte Rosso Vineyard Cabernet Franc