You know that cranberry relish that comes in (and tastes like) a can? Even as a kid, my jaw would drop when people slid that stuff out of the can, plonked it onto a plate, and actually put it on the Thanksgiving table…to serve to their guests…with the shape of the can, ridges and all, clearly–nay, proudly–displayed for all to see.
What the hell is up with that!!!???
Here is my simple remedy. It’s bright, it’s chunky, and it tastes not like metal, but like sweet/tart fruit. Serve with brown and wild rice, and your favorite chunky main dish (like roasted butternut squash and Brussels sprouts).
Cranberry Pomegranate Relish
- 2 cups (or, really, one bag) fresh cranberries
- juice from 1 large organic orange
- 1/3 to 2/3 cup sugar or agave, to taste
- peel from 1 large organic orange, finely grated
- peel from 1 organic lime, finely grated
- 1 big pomegranate
- 1/4 to 1/3 cup walnuts, lightly toasted and roughly chopped
Put the cranberries, orange juice, and 1/3 cup sugar or agave into a medium, heavy-bottomed saucepan. Cook over a low flame until slightly soft, about 10 minutes. While they’re still cooking, mash the cranberries with a potato masher until they’re no longer round, but are still chunky. Add the grated orange and lime peel, and more sugar to taste. Cook under a very low flame another 10 minutes or so.
Meanwhile, extract the nubbins—formally known as “arils”—from the pomegranate. (The Pomegranate Council can show you how to do this without making a mess.)
Turn off the heat. Mix in the pomegranate nubbins/arils. Spoon into a serving dish and chill in the fridge for a couple hours. Sprinkle walnuts on top before serving.
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