Cranberry and Pomegranate Bruschetta

I found a super yummy recipe on Pinterest that I made for thanksgiving that I have to share! It is super easy to make and doesn’t take too many ingredients. It was a huge hit at my thanksgiving and was requested that I bring it to Christmas as well!



  • 1 pound fresh (or frozen) cranberries, washed
  • 1 cup sugar
  • 1 Serrano pepper (more if you like spicy, less if not)
  • 1/2 cup roughly chopped fresh basil leaves
  • 3/4-1 cup pomegranate arils or seeds (reserve a few for garnish)
  • finely chopped fresh basil for garnish
  • cream cheese (low fat, softened)
  • crackers of your choice


  1. Place the cranberries, sugar, and Serrano pepper in a food processor (I removed the seeds from the pepper first)
  2. Pulse on and off several times until the cranberries are coarsely chopped. Don’t over-process.
  3. Add basil and pulse a few more times. Not too much, you want the basil bits to be visible in the relish.
  4. Transfer to a storage container and add pomegranate arils.
  5. Refrigerate for at least 2 hours or until ready to use.
  6. Place cream cheese on a serving dish and spoon relish over the top until desired amount is covering the cream cheese.
  7. Garnish with extra pomegranate and basil on top.
  8. Enjoy over your choice of cracker.

**I advise halving the relish ingredients because I ended up with lots of leftovers.

I hope you enjoy this recipe as much as my family and I did. It is bursting with so much flavor that it is hard to stop eating it once you have started. ENJOY!

This recipe was adapted from: Andrea Tabler at Tabler Party of Two

3 thoughts on “Cranberry and Pomegranate Bruschetta

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