The original page can be found on-line at http://www.pioneerthinking.com/aicr_cranberryrelish.html

Pomegranate Cranberry Relish - Makes 2 cups or 8 servings.

1 large navel orange
1/2 cup apple cider or juice
1/2 cup lightly packed brown sugar
1 (12-ounce) bag fresh or frozen cranberries
2 Tbsp. pomegranate concentrate or juice
1/2 tsp. ground cardamom

Cut away the rind and white pith of the orange. Separate segments of the orange and remove seeds. Set the orange aside.

In a deep saucepan, combine the apple juice and sugar. Set the pot over medium high heat and cook until the sugar dissolves. Add the cranberries, orange and juice, pomegranate concentrate, and cardamom. Reduce the heat and simmer until the berries have popped and the relish resemble the canned, whole berry kind, 12 to 15 minutes, stirring occasionally. Transfer the relish to a bowl and cool to room temperature. Soupy when hot, the relish will thicken as it cools. Covered in the refrigerator, this relish keeps for a week.

Per serving: 97 calories, 0 g. total fat (0 g. saturated fat), 25 g. carbohydrate, 0 g. protein, 2 g. dietary fiber, 8 mg. sodium.