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Flavors combine in relish

This no-cook relish lends a beautiful color and interesting textures to the turkey plate. It’s great for sandwiches, too.

The original recipe called for 10 kumquats; we used gooseberries instead due to their current availability and because they are somewhat less tart and citrusy than kumquats. If you can’t find gooseberries, use coarsely chopped peel-on navel orange.

CRANBERRY-GOOSEBERRY RELISH

Serves 16

12 ounces fresh cranberries

12 to 14 fresh gooseberries, rinsed

Flesh of 1 navel orange, coarsely chopped (no pith)

Tom McCorkle/For The Washington Post
Cranberries and gooseberries make a colorful relish.

1/3 cup granulated sugar

½ cup packed light brown sugar

½ cup pine nuts, toasted (see NOTE)

1/3 cup Grand Marnier or cherry heering (may substitute 3 tablespoons pomegranate molasses mixed with 2 tablespoons water)

Combine the cranberries and gooseberries in a food processor. Pulse just long enough for them to be coarsely chopped, then transfer to a mixing bowl.

Stir in the orange, both sugars, pine nuts and liqueur, until well incorporated. Let sit for at least 15 minutes, then stir again before serving or storing.

Note: Toast the pine nuts in a small dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.

PER SERVING: 100 calories; 3 g total fat; 0 g saturated fat; 0 mg cholesterol; 0 mg sodium; 16 g carbohydrates; 2 g dietary fiber; 12 g sugars; 0 g protein.

– Adapted from “Nantucket Open-House Cookbook,” by Sarah Leah Chase

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