Best Pomegranate Orange Relish With Walnuts Recipes

POMEGRANATE CRANBERRY RELISH

Steps:

• In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15-20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer. , Remove from the heat; stir in walnuts and orange zest. Serve warm or chilled.

POMEGRANATE RELISH

Steps:

• Juice the pomegranates retaining the seeds and juice.
• Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
• Serve at room temperature.

POMEGRANATE-ORANGE RELISH WITH WALNUTS

Steps:

• Heat oven to 325 degrees. Spread walnuts on a baking pan in one layer and toast until fragrant, about 10 minutes.
• 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.

SLICED ORANGES WITH POMEGRANATE CARAMELIZED WALNUTS

Steps:

• Trim ends from oranges, and discard. Thinly slice the oranges crosswise. Discard seeds. Lay 5 slices of orange on each of 4 plates, and set aside.
• Place walnuts in 10-inch nonstick pan over medium-high heat. After about 2 1/2 minutes, they will begin to make popping sounds. Continue to cook, stirring and turning the nuts, until they are crisp and the edges are brown, about 2 1/2 more minutes.
• Sprinkle sugar evenly over nuts. Let sugar sit until it begins to melt, and then start to stir. Continue to cook, stirring, until sugar completely melts, turns a dark golden caramel color and coats the nuts, about 3 1/2 minutes.
• Stir in the pomegranate juice. Cook, stirring vigorously, for 30 seconds. Remove nuts from heat, and continue to stir for 1 or 2 minutes to cool. Divide the warm gooey nuts evenly over the oranges. Sprinkle with pomegranate seeds, and serve.

CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH

Steps:

• In a bowl, combine all the ingredients and stir to mix well. The relish can be served the same day it is made. However, if covered and refrigerated for 1 to 2 days, it will mature and develop peak flavor. Bring to room temperature before serving.

POMEGRANATE CRANBERRY SAUCE/RELISH

Steps:

• Place cranberries into a saucepan and pour in pomegranate juice. Cover and bring to a boil until cranberries begin to pop. Reduce heat to medium and stir sugar into cranberry mixture. Cook, mashing often with a spoon or potato masher, until cranberries have broken, about 5 minutes. Cover and reduce heat to low; simmer to fully dissolve sugar, 2 to 3 minutes. Stir walnuts into cranberry sauce before serving. Transfer into a serving dish and chill before serving.

POMEGRANATE RELISH

Steps:

• Combine pomegranate arils, cilantro, oil, and lemon juice; season with salt and pepper. Relish can be refrigerated in an airtight container up to 2 days; bring to room temperature before serving.