This cranberry relish is super simple and is a beautiful addition to your holiday menu! Bright and festive, sweet and tart, 4 ingredients to this quick dish.
Rinse cranberries, discarding any mushy or discolored cranberries. Place cranberries in hopper of food processor and pulse until finely chopped, stopping and scraping down sides as needed. (or may be done in small batches, a cup at a time in a blender), transfer crushed cranberries to a bowl before adding more.
During last batch of cranberries, add your pomegranates arils and grind fine, if desired, or place them whole in the relish or leave out. Remove chopped cranberries to a glass bowl.
Zest Navel orange, reserve zest. Peel orange(s) and section them, toss into hopper of food processor and pulse until no large chunks remain. Will be pulpy and juicy.
Pour orange pulp/juice and zest into cranberries and stir to combine. Start by adding ¼ cup of sugar, stirring to combine. Taste after an hour, if necessary add a bit more sugar until desired sweetness is reached.
Chop walnuts. To Toast; preheat a small pan over medium-high heat. Reduce heat to medium-low and toss in your walnuts.
Shake walnuts in pan, for about 2-3 minutes until they are toasted and a nutty aroma emits from them. Cool completely, then stir into relish just prior to serving. Serve in glass bowl, will keep 4-5 days in fridge.
Delicious layered on a leftover turkey sandwich! Easily doubled or tripled to accommodate a crowd.