Fresh Cranberry Relish With Pineapple & Cherries
by Jen Plaggemars, Registered Dietitian and Personal Chef, www.chefjen.com, Grand Rapids, Michigan
- 1 (12-ounce) bag fresh cranberries
- 1 (10-ounce) jar maraschino cherries with juice, stems removed
- 1 cup fresh pineapple chunks
- 1 Granny Smith apple, cored and chopped
- 1 cup toasted walnut halves
- Zest and juice of 1 lime
- Zest and juice of 1 orange
- 2 tablespoons brown sugar
- 1/8 teaspoon kosher salt
In the bowl of a food processor, combine half the cranberries, cherries (and cherry juice), pineapple, apple, and walnuts and pulse until evenly chopped. Transfer to a bowl. Repeat with the remaining cranberries, cherries, pineapple, apple, and walnuts and transfer to the same bowl.
Stir in citrus zest and juice, brown sugar, and salt. Transfer to a serving bowl and serve immediately or keep cold until ready to serve. Serve as a side or with roasted meats.