There was a long time when I thought Mama Stamberg was one of my family members. It didn’t help that the only time I’d come across her Cranberry Relish recipe was when it appeared in a handmade cookbook made for me, typed out on Word and haphazardly cut out and glued to a page. I didn’t question the different last name that doesn’t appear anywhere on my family tree. Why would I? That lady made an incredible Cranberry Relish and I was proud to call her Someone-In-My-Family’s Mama.
Then I realized I was an idiot.
Fuck you, Google. Dream murderer.
So I decided it’s time for a Mama Molly’s Relish recipe to wipe out the shame my fake family member fake caused me to fake endure. And because I live in the now and I am hip and young and fresh and wow, it’s going to include pomegranate seeds and sparkling pomegranate juice.
Don’t worry though. I am no one’s “Mama.” Unless you count being the mother of a extensive collection of yoga pants parenthood. Which I do.
MAMA MOLLY’S CRANBERRY POMEGRANATE RELISH
FoodNetwork taught me the fundamentals of cranberry relish-ing.
Serves a bunch. 8? 8 hearty servings? I honestly have no idea what size a serving of cranberry relish would be.
- 1 cup of Kevita Sparkling Probiotic Pomegranate Juice, or regular old pomegranate juice
- 6 packets of Truvia (you might need more if you use a plain pomegranate juice)
- 12oz bag of fresh or frozen cranberries
- 170g or so (one small container from Whole Foods, in other words) pomegranate arils
- some grated ginger
- horseradish (optional)
Mama Stamburg is no mama of mine and I’m only 100% disappointed:
In a large skillet or wok-like pan or saucepan, combine the pomegranate juice and Truvia and bring to a rolling boil. Add the cranberries and pomegranate arils and bring down to a simmer. Add the grated ginger and continue cooking until the cranberries are broken down a bit and the liquid has thickened/turned more like a sauce. Add another packet or so of sugar if you feel you need to. Remove from heat. Stir in horseradish if you want a little kick!