Raw Cranberry-Pomegranate-Ginger Relish


Makes 4 cups/ One quart


  • 1 1/2 cups of fresh or frozen cranberries, culled
  • 1 TBSP skinned and coarse chopped fresh ginger
  • Zest of one orange
  • 1 navel orange, supreme (cut away skin and de-pith), quarter and cut away core
  • 2 cups pomegranate seeds
  • 2 TBSP finely ground black chia seeds, optional


  • Place ginger and cranberries into food processor and pulse until chopped fine
  • Add orange and pulse again until well mixed
  • Remove and place into appropriated sized mixing bowl
  • Add pomegranate seeds, orange zest and ground chia seeds, mix well
  • Cover, place in fridge for at least 4 hours
  • Relish keeps for five days when covered and refrigerated

NOTE: Minimal sweetener of choice can be added if you are diabetic or pre-diabetic.


Warning: It can be a bit messy to open a pomegranate and the juice does stain surfaces, so I wouldn’t advise wearing your nicest or whitest shirt, especially if this is your first time opening a pomegranate.

Whole pomegranates can be stored unopened at room temperature for about one week, or they can be stored in the refrigerator wrapped in plastic for up to two months. Fresh pomegranate seeds can be refrigerated for up to three days. They can also be frozen in a single layer on a tray and then stored in the freezer for up to six months in an airtight container. The seeds are often shriveled when thawed, but they still taste great in whatever you add them to!