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.
12 ounces fresh cranberries
12 to 14 fresh gooseberries, rinsed
Flesh of 1 navel orange, coarsely chopped (no pith)
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