A festive relish for any occasion. Cranberry relish can often be thought of as something to be served only during the Holidays but it makes a refreshing side for parties or meals when you just want something that clears the palate and tickles the tastebuds. Serving this alongside the rich foods that can accompany family dinners and holiday parties is a great way to appreciate the next course or even serve it as a light and fresh ending to a special meal. It would also be lovely for a warm, summer’s day picnic. Be creative and enjoy!
Makes 4 Cups or One Quart
- 1 1/2 C. of fresh or frozen cranberries, culled
- 1 Tbsp. skinned and coarse chopped fresh ginger
- Zest of one orange
- 1 navel orange, supreme (cut away skin and de-pith), quarter and cut away core
- 2 C. pomegranate seeds
- Optional: 2 Tbsp. finely ground black chia seeds
- Place ginger and cranberries into food processor and pulse until finely chopped
- Add orange and pulse again until mixed well
- Remove and place into large mixing bowl
- Add pomegranate seeds, orange zest and (optional) ground chia seeds, mix well
- Cover and place in fridge for at least 4 hours
- Relish keeps for five days when covered and refrigerated
NOTE: Minimal sweetener of choice can be added if you are diabetic or pre-diabetic.
Warning: It can be a bit messy to open a pomegranate and the juice does stain surfaces, so we wouldn’t advise wearing your nicest or whitest shirt, especially if this is your first time opening a pomegranate.
Whole pomegranates can be stored unopened at room temperature for about one week or they can be stored in the refrigerator wrapped in plastic for up to two months. Fresh pomegranate seeds can be refrigerated for up to three days. They can also be frozen in a single layer on a tray and then stored in the freezer for up to six months in an airtight container. The seeds are often shriveled when thawed, but they still taste great in whatever you add them to!