Cranberry-Pomegranate Relish

By Melissa Clark

This twist on the classic orange-and-walnut-studded cranberry relish has pomegranate and pistachios, which fleck the intense red berries with bits of green. You can make the cranberry mixture a day ahead, but don’t add the nuts and pomegranate seeds until just before serving to preserve the crunch.

Ingredients

•     12 ounces fresh cranberries (3 cups)

•     ⅓ cup honey, or to taste

•     ¾ cup chopped pistachios

•     ¾ cup pomegranate seeds

Place cranberries and honey in a food processor. Pulse until chopped (but not too finely), then taste and stir in more honey if needed. At this point, the relish can be refrigerated for up to 24 hours before serving. If the liquid separates, give it a stir.

Stir pistachios and pomegranate seeds into cranberry mixture and serve.