Cranberry Pomegranate Relish. Vegan. Raw. Gluten Free.


Cranberry Pomegranate Relish.

Thanksgiving is one week away.  ONE WEEK!  I cannot get my mind wrapped around it.  I’ve been working so much the past few weeks, I feel like this truly snuck up on me.  I’m starting to prep some dishes and this is hands down, one of the easiest and favorites.

Long gone are the days of that gross, canned cranberry sauce/gelatinous blob.  Creating homemade relish is super easy and takes just minutes. Seriously. Even if you hate to cook, think you cannot— this recipe is fail-proof!  Plus it isn’t sugar laden like most recipes.

Cranberry relish is great on salads, in smoothie bowls, burgers, sandwiches or wherever you need a fresh flavor punch with some texture.  Flexible recipe and this will keep in your fridge for weeks!

1 12 ounce bag of fresh cranberries, washed
1 4.3 oz container/cup of fresh pomegranate seeds
2 clementine oranges or 1 navel, peeled and segments separated
1/4 cup of maple syrup


Place your ingredients through oranges, into your food processor and pulse several times until the mixture is chunky yet broken down.  Then stop the machine and add your maple syrup. Plus a few more times and you’re done!  If you want to kick up the spice – add 1/2 jalapeño if not, no worries.

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And enjoy!
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A super quick update as I’m buried in the kitchen testing out recipes for future jobs.

Sunday: 9 outdoor miles
Monday: 60m elliptical/30 m treadmill climb/shoulders/legs for weights
Tuesday: 10 outdoor miles
Wednesday: Rest day.
Thursday: 16 outdoor miles* longest run post surgery.

Peace out!

— Knead to Cook

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