Lingonberry Cranberry Relish
Difficulty: Easy | Makes: 4-6 Servings
This lingonberry and cranberry relish is the perfect sweet holiday side. Add it onto your festive board or appetizer spread!
Ingredients
- 2 cups fresh or defrosted frozen cranberries
- 1 cup Roland® Wild Swedish Lingonberries
- ¼ cup red onion, diced
- 1 large jalapeno pepper, seeded and finely chopped
- 2 tablespoons lime juice
- 2 navel oranges, peeled and sectioned, juice reserved
- 2 teaspoons grated ginger
- ½ cup sugar
- 1 pinch of salt
- 1 teaspoon Roland® Ginger Infused Oil
- 1 teaspoon Roland® Walnut Oil
- 2 stalks celery, cut in ¼-inch dice
- ¼ cup pecans, toasted and chopped
- ¼ cup fresh mint leaves, chopped
Directions
- Place cranberries in a food processor and pulse to chop coarsely. Transfer to a medium bowl
- Add lingonberries, onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, ginger oil, walnut oil, and celery; mix gently
- Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans and toss to combine
