Tart Cranberry Relish

Name: Tart Cranberry Relish
Ingredients: 12 ounces fresh cranberries; 12 to 14 fresh gooseberries, rinsed (see headnote); Flesh of 1 navel orange, coarsely chopped (no pith); 0.33 cups granulated sugar; 0.5 cups packed light brown sugar; 0.5 cups pine nuts, toasted (see NOTE); 0.33 cups Grand Marnier or cherry heering (may substitute 3 tablespoons pomegranate molasses mixed with 2 tablespoons water)

3.0

(6)

www.washingtonpost.com

Your recipes

Servings: 16

Ingredients

Remove All · Remove Spices · Remove Staples

12 ounces fresh cranberries12 to 14 fresh gooseberries, rinsed (see headnote)Flesh of 1 navel orange, coarsely chopped (no pith)0.33 cups granulated sugar0.5 cups packed light brown sugar0.5 cups pine nuts, toasted (see NOTE)0.33 cups Grand Marnier or cherry heering (may substitute 3 tablespoons pomegranate molasses mixed with 2 tablespoons water)

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Combine the cranberries and gooseberries in a food processor. Pulse just long enough for them to be coarsely chopped, then transfer to a mixing bowl.

Step 2

Stir in the orange, both sugars, pine nuts and liqueur, until well incorporated. Let sit for at least 15 minutes, then stir again before serving or storing.

Step 3

NOTE: Toast the pine nuts in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.

Top similar recipes

Curated for you