This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you. For more information on this, please click here.
Enjoy this no-cook, Raw Cranberry Pomegranate Relish with all your holiday favorites! You’ll love its brightness and freshness, as well as the added texture and complexities from the pomegranate seeds and roasted pistachios.
This homemade Raw Cranberry Pomegranate Relish might just be the quickest and easiest recipe to make at your next Thanksgiving. It requires no cooking and very little prep, so it can absolutely be made at the last minute, if necessary!
Homemade cranberry sauces and relishes are worth the effort! I generally make at least two versions every year–a more traditional Cranberry Sauce with Orange and a second, more innovative variety. One type for Thanksgiving just doesn’t seem like enough for me! (Check out these other fun versions of the holiday staple: Aperol Spritz Cranberry Sauce, Piña Colada Cranberry Sauce, Cranberry Apple Sauce with Marsala, and Nutty Cranberry Sauce with Cognac.)
This Raw Cranberry Pomegranate Relish is a great second option for turkey day. Given its no-cook nature, it is so much fresher and brighter tasting than a cooked sauce, and also has a very different texture, making it a perfect complement.
No Cooking Involved!
With just a few ingredients (fresh cranberries, orange zest, maple syrup, sugar) that are ground together in a food processor for no more than 15 seconds, this recipe is ridiculously simple to make. Fresh pomegranate seeds and chopped roasted pistachios are folded into the relish just before serving for extra-special flavor and texture. And, it’s amazing how delicious the final result is! It might just become a new favorite on your holiday menu!
Skip the purchased, canned cranberry sauce this holiday and try making this Raw Cranberry Pomegranate Relish!
To make this Raw Cranberry Pomegranate Relish recipe, we will be using the following:
- Fresh Cranberries: Due to the raw nature of this recipe, I do not suggest using frozen cranberries for it.
- Orange Zest: Adds lots of bright and fresh orange flavor to the overall dish.
- Maple Syrup and Sugar: Cranberries are naturally tart! The sweetness from the maple syrup and sugar balances this tartness and makes the cranberries more enjoyable. Also, the sugar helps the raw cranberries to macerate (i.e., soften and break down), contributing to the relish consistency. I tend to not over-sweeten my cranberry relishes and sauces, but feel free to adjust the amount of maple syrup or sugar up or down based on your personal preference.
- Pomegranate Seeds and Roasted Pistachios: These ingredients add extra depths of flavor to the final dish, as well as loads of texture! Feel free to leave them out if you prefer a simpler recipe or have nut allergy concerns.
A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.
Step-By-Step, Pro-Tips included!
You’ll be pleasantly surprised at how quick and easy this recipe is! Here are the main steps for how to make Raw Cranberry Pomegranate Relish:
- Gather and prep all ingredients. Then, place the cranberries, maple syrup, sugar and orange zest in a food processor and puree briefly until a well-incorporated relish consistency is achieved. Scrape down the sides of the food processor with a rubber spatula and continue pureeing, if necessary.
- Just before serving, stir in pomegranate seeds and chopped pistachios until well-combined. That’s it!
- PRO-TIP: Top the Cranberry Pomegranate Relish in the serving bowl with some long strands of orange zest or peel for an extra-special presentation.
- PRO-TIP: Make the Raw Cranberry Pomegranate Relish in advance of the big day, so there is less to do amidst all the hustle and bustle! As this is a raw product, it will not have as long a shelf-life as the more traditional, cooked cranberry sauces. I suggest making this recipe, at most, 2 days prior to serving.
Recipe Variations for Raw Cranberry Pomegranate Relish
Here are a few ideas for variations on this Raw Cranberry Pomegranate Relish recipe:
- Keep it Simple: There is so much flavor in this Cranberry Relish that you can easily leave out the pomegranate seeds and roasted pistachios if you prefer.
- Change the Sweetener: For the most part, you can substitute your favorite sweetener for the maple syrup and sugar in this recipe, be it coconut sugar, agave, brown sugar or something else.
- Add More Fruit: Tart apples would be a great addition to this recipe! Just peel and core them and chop them into large chunks prior to adding them to the food processor. I suggest starting with about 2 apples and adjusting from there.
What to Serve With Raw Cranberry Pomegranate Relish
Raw Cranberry Pomegranate Relish is classic holiday fare! It pairs perfectly with your Whole Thanksgiving Turkey, Baked Ham and all the trimmings.
In addition, there are lots of great ways to serve this relish outside of the big holiday meal. Here are a few ideas:
- As a sandwich spread on all of those day-after-Thanksgiving turkey and ham sandwiches.
- Stir some into mayonnaise for a creamy sandwich condiment.
- Pair it with a variety of soft and hard cheeses on a cheese board at your next get-together.
- Make it the “J” in your next PB&J–why not???
Kitchen Tools & Cookware for Raw Cranberry Pomegranate Relish
To make this Raw Cranberry Pomegranate Relish recipe, you will need the following:
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife
- Measuring cups and spoons
- Multiple bowls to hold prep
- Microplane zester
- Food processor
- Rubber spatula
- Large serving bowl and serving utensils
More Great Recipes to Try
If you’ve tried this recipe or any other recipe on the blog, please let me know how it went in the comments below — I love hearing from you!
Raw Cranberry Pomegranate Relish
- 2 pounds fresh cranberries, rinsed
- 1 1/3 cups maple syrup
- 1/4 cup sugar
- 2 Tbsp orange zest
- Seeds from 1 pomegranate (about ½ cup)
- 1/3 cup chopped pistachios, roasted and unsalted
- Gather and prep all ingredients according to specifications above.
- Place the cranberries, maple syrup, sugar and orange zest in a food processor and puree 10 to 15 seconds or until a well-incorporated relish consistency is achieved. Scrape down the sides of the food processor with a rubber spatula and continue pureeing, if necessary.
- Just before serving, stir the relish to incorporate any liquid that has risen to the top. Then, stir in the pomegranate seeds and chopped pistachios until well-combined. Buon Appetitio!
- I love this recipe with the pomegranate seeds and pistachios added, but you can also leave them out if you prefer a more simple recipe or have nut allergy concerns.
- Don’t mix the pomegranate seeds or nuts into the relish until just before serving.
- Top the Cranberry Pomegranate Relish in the serving bowl with some long strands of orange zest or peel for an extra-special presentation.
- As this is an uncooked relish, it has a shorter shelf-life than a more traditional, cooked cranberry sauce. I suggest making the base of the relish (i.e., without the pomegranate seeds and pistachios) no more than 2 days prior to serving. Hold it in an airtight container in the refrigerator.
- Leftovers can be stored in an airtight container in the refrigerator for 7 to 10 days. I do not suggest freezing this relish.