So even though the weather has barely started to change down here, I’m getting ready to add some fall flavors into what I make ~ apples, cranberries, pumpkin, squash and more…. Cranberries are one of my favorites. Each year when they are plentiful and inexpensive, I buy lots and freeze them to use all during the year.
And I love cranberries and pomegranates together. With their tart, fresh flavors and incredible nutrition, they are a favorite for smoothies, desserts and relishes.
The Oxygen Radical Absorbance Capacity or ORAC (measurement of antioxidant strength of food items) gives the cranberry a score of 9584, one of the highest in the category of edible berries. Pomegranates contain abundant amounts of punicalagin, which is effective in reducing heart-disease risk factors by scavenging harmful free radicals from the body.
Add the amazing nutrition of the chia seeds, walnuts, and cinnamon, and this is one powerful dish!
- 1 cup cranberries
- 1 cup pomegranate seeds
- 3 tablespoons maple syrup
- 2 tablespoons walnuts
- dash nutmeg
- dash cinnamon
- 3 tablespons chia seeds
Pulse the cranberries, pomegranate, maple syrup, walnuts, nutmeg and cinnamon in the food processor until combined but still chunky. Stir in the chia seeds and let set for about 15 minutes, stirring every 5 minutes or so. This leaves the relish a bit juicy, so you can add more chia seeds to make it thicker.
Quick tip: To stay clean, seed your pomegranates underwater. Cut in half, then immerse in a bowl filled with water. Keeping it underwater, remove the seeds. They will sink and the pulp will float. Skim off the pulp pieces, then drain the seeds from the water.