Fresh Cranberry Relish
One (12-ounce) bag fresh cranberries
3/4 cup granulated sugar
1/2 cup pomegranate arils
1 tablespoon Cointreau
Juice and finely grated zest of 1 orange
1/4 teaspoon freshly ground black pepper
Pinch of kosher salt
Place the cranberries, sugar, pomegranate, Cointreau, orange juice and zest, pepper, and salt, in a work bowl of a food processor fitted with a blade and pulse a few times until the fruit becomes ground but still somewhat chunky. Taste and adjust sugar/acid/salt/pepper according to your preferences. Serve immediately, or better yet, refrigerate for at least 1 day and let the flavors marry.
The relish will keep, refrigerated, for about 1 week.
Makes about 2 cups.
fresh cranberry relish originally published on sassyradish.com
All content & photos © 2004-2014 sassyradish.com.