Pomegranate-Orange Relish With Walnuts
Published November 8, 2011
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
2 cups walnuts
2 seedless unpeeled oranges, preferably organic, cut into 1-inch chunks
⅓ cup packed light brown sugar
¼ teaspoon pepper
Sea salt
2 cups pomegranate seeds
¼ cup chopped mint leaves
Nutritional analysis per serving (10 to 12 servings)
17 grams carbs; 189 calories; 2 grams monosaturated fat; 9 grams polyunsaturated fat; 1 gram saturated fat; 13 grams fat; 3 grams fiber; 183 milligrams sodium; 4 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Spread walnuts on a baking pan in one layer and toast until fragrant, about 10 minutes.
- Step 2
In a food processor, pulse together the oranges, sugar and pepper and a generous pinch of salt until chunky. Add the walnuts and pulse a few times until the relish comes together. Transfer to a large bowl and stir in the pomegranate seeds and mint.
Private Notes
Comments
Simple and a gorgeous alternative to cranberry sauce for Thanksgiving!
Simple and a gorgeous alternative to cranberry sauce for Thanksgiving!
It’s my cranberry relish substitute dish. I don’t put it through the food processor. I prefer the pop of different textures and flavors, and less puddles of juice.
This sounds tasty. Is it meant to accompany anything in particular?
I was wondering that too! I think thanksgiving maybe