Cranberry Relish by Jesse Bluma

 

Cranberry Relish by Jesse Bluma

Jesse Bluma at Pointe Viven. All rights reserved.

Platter filled with a delicious mix of seasonal fruit.  This cranberry relish was a hit during the holiday season.  So good you have to make two batches.  


Ingredients 
3 organic red pears
2 organic red honey crisp apples
1 organic Granny Smith apple
1 organic lemon
1/2 organic fuyu persimmon
1/2 organic Texas red grapefruit 
1/2 organic pomegranate 
2 large organic sage leaves
16 ounces fresh cranberries
2 cups organic honey
1/4 teaspoon baking soda
Cooking Spray (Smart Balance)


Prepare

Cranberries:  
Wash cranberries with water.
Pat dry.  
In a large pan add four cups of water.
1/4 teaspoon baking soda.
Coat inside of a measuring cup with cooking spray.
Measure and add 2 cups of honey into a large pan.
Add cranberries to the pan.
On low to medium heat bring cranberry mixture to a bubble.
Once at a bubble, simmer for 5 minutes.
Remove from the stove and let it come to room temperature.

Other Ingredients:
Wash pears, apples, lemon, persimmon, grapefruit, pomegranate, and sage.
Pat each dry.
Zest 1/2 grapefruit.
Slice, remove the cores, and dice pears, apples, and 1/2 grapefruit into 1/4 inch cubes.
Dice 1/2 persimmon.
As you are dicing the fruit, place the cubes into a colander with a bowl underneath to catch the juice.
Chiffonade and then tear two large sage leaves.
Place the pomegranate in a large freezer bag and cut it in half.   
Remove the seeds of 1/2 pomegranate within the freezer bag with a spoon.
Zest lemon.
Juice lemon.

In a large bowl add the fruit mixture in the colander with the cranberries, sage, grapefruit zest, lemon zest, and lemon juice.

Gently mix with a large spoon.

Avoid placing fruit in bowls that may stain.

Serve.

Join the Jesse Bluma at Pointe Viven circle:

sign up for email updates.