Thanksgiving is in nine days, so I have a lot of planning to do. I always make the classics: mashed potatoes, candied yams, stuffing, etc. It's tradition. But I also like to get creative and throw in a few new dishes for my guests to try. I've been trotting out the same cranberry sauce for years now, which never, ever gets finished, so I think it's time for a change.
We have a pomegranate tree in our garden that gives us a bounty of beautiful fruit every fall. The color and flavor match so well with cranberries, that it just makes sense to combine them. Since this dish is more of a relish than a sauce, I decided to pair the pomegranate seeds with dried cranberries. I soaked dried cranberries in a spiced cinnamon tea with star anise and cloves (see tips). This ensures that they won't be gummy. The rest of the relish is composed of green onions, garlic, orange, orange peels, olive oil and vinegar. I don't object to the crunch, but if the seeds of the pomegranate bother you, you could always juice them and just cut back on the vinegar.
The sweet and sour relish tastes absolutely amazing with poultry. So this Thanksgiving, don't forget to prepare a few flavorful condiments besides gravy to go with your turkey. Have fun!