Served at the 2017 Holiday Fare Wine Trail
Cranberry Pomegranate Relish
1 pound Fresh or frozen cranberries washed (We used frozen)
1 cup sugar
¼ cup honey
2 Teaspoons Sriracha sauce
1/c cup roughly chopped cilantro
¾-1 cup pomegranate arils or seeds (may reserve a few for garnish)
Crostini’s and whipped cream cheese
- Place cranberries, sugar, honey and Sriracha in a food processor and pulse until mixed and coarsely chopped.
- Add Cilantro and pulse a few more times.
- Mix in pomegranate seeds and refrigerate relish for at least 3 hours.
- To assemble, spread whipped cream cheese on crostini and top with a scoop of relish.
Serve with Star Lane Cabernet Sauvignon
