One of my favorite sides would be cranberry relish.
Typically we just get the canned, jelly version, but I decided relish isn't too hard to make.
And I was right!
This is super simple to throw together. I made it the night before and stored it in a pint-sized mason jar, kept in the fridge until dinner time, and it came out perfect!
And as you can tell from the photo, my favorite way to have relish is on leftover turkey and dressing, on a butterhorn roll.
This makes quite a bit, about 3 cups, so you'll get several servings. I still have some in my fridge waiting to top some chicken!
And my tip for deseeding pomegranates (unless you like picking then out individually and staining your hands and counter tops...)
*cut through the skin and twist the pomegranate into two halves.
*hold the cut side in the palm of your hand and use a wooden spoon to smack the tops and sides of the pomegranate.
*the seeds will loosen and pop right out of the membrane.
12oz bag fresh cranberries
Arils (seeds) from 1 pomegranate
8oz can crushed pineapple, drained
1/2 cup sugar
In a food processor, pulse cranberries until finely chopped.
Pour the chopped cranberries into a mixing bowl.
Add the pomegranate arils (seeds), drained pineapple, and sugar.
Cover, or transfer to a mason jar, and chill in the refrigerator for at least 12 hours before serving.