Pomegranate Orange Relish With Walnuts Recipes

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.

MIXED GREENS WITH MANDARIN ORANGES AND WALNUTS

Steps:

• Measure 1/4 cup of reserved mandarin juice. In a small bowl, whisk together juice and vinaigrette; set aside.
• In large bowl, toss together salad mix, hearts of palm, and mandarin segments with mandarin dressing. Transfer salad to serving platter and top with remaining ingredients.

ORANGE-WALNUT-CRANBERRY RELISH

Steps:

• Add the cranberries, oranges, sugar and salt to the bowl of a food processor. Pulse until coarsely chopped. Transfer to a medium bowl, cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days. Stir well and top with the walnuts.

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:

• 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.

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.

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.

CRANBERRY, ORANGE SAUCE WITH WALNUTS

Steps:

• Wash cranberries and set aside.
• Wash the orange, remove seeds, and chop fine peel and all ! set aside.
• Bring sugar and water to a boil.
• Add cranberries, orange or tangerines, and cloves.
• Simmer over a high flame, stirring frequently, until berries pop.
• Add crushed drained pineapple, chopped walnuts, and a pinch of ground cinnamon and blend.
• Cool and serve.
• Makes approx 2 pints.

EASY CRANBERRY ORANGE RELISH

Steps:

• Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
• Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
• Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.

RED ONION AND POMEGRANATE RELISH

Steps:

• Combine pomegranate and lemon juices with balsamic vinegar and honey and stir to combine.
• Slice onion in half then in thin slices.
• Grind salt and pepper to taste
• Toss all together.
• Cover and refrigerate at least an half hour stirring every ten to fifteen minutes.
• Add pomegranate arils before serving.

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. 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.

FRESH ORANGE-CRANBERRY SAUCE WITH WALNUTS

Steps:

• Combine first 4 ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes. Remove from heat. Mix in orange pieces and walnuts. Transfer to bowl. Cover and chill until cold, at least 2 hours and up to 3 days.