This just sounds so good and makes a nice presentation.

CRANBERRY RELISH WITH
POMEGRANATE JUICE AND DICED APPLE

"Cranberry sauce is so much more than jelled fruit that comes out of a can as is evident in this relish. Tannic pomegranate juice combines with crisp apples and sweet raisins for a tasty sauce that goes way beyond the Thanksgiving table."

16 ounces fresh cranberries
1 2/3 cups granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup pomegranate juice (optional)
1 cup water
1/2 cup golden raisins
1 medium Granny Smith apple (or apple of choice), unpeeled and cored, medium dice
1/2 teaspoon lemon zest

Combine cranberries, sugar, ginger, cloves, pomegranate juice (if using), and water in a medium saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and simmer until most cranberries are broken up, about 20 minutes.

Stir in raisins, apple, and lemon zest and continue simmering or until thick, about 25 minutes. Remove from heat and let cool. Serve lukewarm or at room temperature.

This sauce is best made at least 1 day ahead of time so the flavors can meld.

Servings: 8
Adapted from source: Max La Rivière-Hedrick and Aïda Mollenkamp via Chowhound