Cranberry Relish

Add this to the list of things that are better made by yourself, along with applesauce and peanut butter.  Our local organic box brought us a bag of fresh, ripe cranberries, oh-so-perfectly timed just before Thanksgiving.  And a week before that, a fresh pomegranate.  We'd already used half the pomegranate in fresh salads, but had just enough left for this recipe.
Aside: Do you know the easy way to peel a pomegranate?  Here it is: Take a sharp knife and cut the pomegranate into quarters.  Now, peel away the white stuff.  The seeds will fall out on their own.  Gently push if necessary.
This recipe comes from the lovely and talented Sassy Radish; I've enjoyed her recipes before.  Trader Joe's has a delicious cranberry sauce very similar to this, including a touch of orange flavor, but I betted that this recipe would be better.  I was right.  It's got just the right balance of sweet and tart, but I like it pretty tart.  You may want to add a bit more sugar.  It's called a relish and not a sauce because of the texture.  I was careful not to over-blend in the Cuisinart; the result is a pleasing fine-grain texture, not the standard sugary goop.  As usual, I left out the salt & pepper.  The only reason this isn't a five is because it's not on the same level as my carrot pudding.  But it is without question the best cranberry sauce/relish I've ever had.
The recipe says it will last for 1 week in the fridge.  You'll have gobbled it up by then.