This twist on the classic orange-and-walnut-studded cranberry relish has pomegranate and pistachios, which fleck the intense red berries with bits of green. You can make the cranberry mixture a day ahead, but don't add the nuts and pomegranate seeds until just before serving to preserve the crunch.
Provided by Melissa Clark
Categories easy, quick, sauces and gravies, side dish
Time 10m
Yield About 2 cups
Number Of Ingredients 4
Steps:
- Place cranberries and honey in a food processor. Pulse until chopped (but not too finely), then taste and stir in more honey if needed. At this point, the relish can be refrigerated for up to 24 hours before serving. If the liquid separates, give it a stir.
- Stir pistachios and pomegranate seeds into cranberry mixture and serve.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 22 grams
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Val Cabral
[email protected]This recipe is a must-try for anyone who loves cranberries and pomegranates.
samurai sings
[email protected]I'm going to try making this relish with different fruits, like oranges or apples.
B.M.Z Classic
[email protected]I would definitely make this relish again. It's a keeper.
maria suleman
[email protected]This relish is a great way to use up leftover cranberries after Thanksgiving.
Phool Badan
[email protected]I'm not a big fan of cranberries, but I actually really liked this relish.
Caren Dezlin
[email protected]My family loved this relish. They said it was the best they've ever had.
Pamela Etheridge Luddeke
[email protected]This relish is so easy to make. I was able to whip it up in no time.
Karim Abidi
[email protected]I love the combination of sweet and tart in this relish. It's the perfect balance.
Amahle Ngema
[email protected]I used fresh cranberries and pomegranates, and the relish turned out so vibrant and flavorful.
Talia Mohamed
[email protected]This relish is a festive and delicious addition to any holiday table.