Cranberry Pineapple Relish
Whenever I indulge in grocery shopping (for a foodie like me, doing so really is an indulgence and not a chore), I like to talk to random strangers: fellow shoppers, butchers, cheese mongers, the store employees who are arranging the fresh produce, the ones who are doing cooking demos and taste offerings. You never know when you’ll get a great tip…and besides, social shopping is so much more fun than doing it solo.
This cranberry-pineapple relish is an idea I got from the Colavita lady–while we were chatting about exotic fruits, she mentioned that she serves cranberry-pineapple relish instead of the traditional cranberry-orange one at Thanksgiving time. “What a great idea,” I thought, and resolved to give it a try.
I put some frozen cranberries and fresh pineapple in my little food processor, gave it a few zips, and voilá ! I had a refreshing, exotic alternative to a traditional favorite. (If you like your fruit relish sweet, you may wish to add 1 tsp. of cane sugar per total cup of fresh fruit.)
This relish would also make a great substitute for butter-and-sugar-laden frosting, or you could serve it as a stand-alone dessert as I’ve done here. You could also spoon it on top of toasted bread in place of jam. (Perhaps with a bit of Greek yogurt for creaminess.) And the presence of pineapples means the relish would pair particularly well with pork–just think of Hawaiian pizza! Poultry, too, would fare well with this combination of tropical and North American fruits.
Ahh…yet another way to use pineapple. You can never have too many! My thanks to the Colavita lady for sharing her tip with me.
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Tags: cranberries, pineapple, relish
