Raw Cranberry Pomegranate Relish
Enjoy this no-cook, Raw Cranberry Pomegranate Relish with all your holiday favorites! You’ll love its brightness and freshness, as well as the added texture and complexities from the pomegranate seeds and roasted pistachios.
Ingredients
- 2 pounds fresh cranberries, rinsed
- 1 1/3 cups maple syrup
- 1/4 cup sugar
- 2 Tbsp orange zest
- Seeds from 1 pomegranate (about ½ cup)
- 1/3 cup chopped pistachios, roasted and unsalted
Instructions
- Gather and prep all ingredients according to specifications above.
- Place the cranberries, maple syrup, sugar and orange zest in a food processor and puree 10 to 15 seconds or until a well-incorporated relish consistency is achieved. Scrape down the sides of the food processor with a rubber spatula and continue pureeing, if necessary.
- Just before serving, stir the relish to incorporate any liquid that has risen to the top. Then, stir in the pomegranate seeds and chopped pistachios until well-combined. Buon Appetitio!
Notes
- I love this recipe with the pomegranate seeds and pistachios added, but you can also leave them out if you prefer a more simple recipe or have nut allergy concerns.
- Don’t mix the pomegranate seeds or nuts into the relish until just before serving.
- Top the Cranberry Pomegranate Relish in the serving bowl with some long strands of orange zest or peel for an extra-special presentation.
- As this is an uncooked relish, it has a shorter shelf-life than a more traditional, cooked cranberry sauce. I suggest making the base of the relish (i.e., without the pomegranate seeds and pistachios) no more than 2 days prior to serving. Hold it in an airtight container in the refrigerator.
- Leftovers can be stored in an airtight container in the refrigerator for 7 to 10 days. I do not suggest freezing this relish.
Tried this recipe?Let us know how it was!