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Apple-Cranberry-Pomegranate Salsa

Photo: Iain Bagwell; Styling: Caroline M. Cunningham

 

Hands-on time 10 mins
Total time 35 mins
Yield Makes 2 cups
This bracing and fresh all-purpose condiment pairs well with any holiday pork roast or turkey. Look for refrigerated prepackaged pomegranate seeds in the supermarket this time of year, or buy whole fruit for the recipe and garnish with any extra. 

Ingredients

  • 1/4 cup sugar
  • 1/4 cup dry white wine
  • 1/4 cup water
  • 1/4 cup halved sweetened dried cranberries
  • 1 large Granny Smith apple, diced
  • 2 tablespoons fresh lime juice
  • 1/4 cup pomegranate seeds
  • 1/4 cup coarsely chopped toasted walnuts
  • 1 tablespoon loosely packed orange zest
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons extra virgin olive oil

How to Make It

  1. Bring sugar, wine, and water to a boil in a small saucepan over medium heat. Remove from heat; add cranberries. Let stand 20 minutes, and drain. Transfer to a bowl. Toss together diced apple and lime juice, and stir into cranberries. Stir in pomegranate seeds, walnuts, orange zest, and parsley. Gradually stir in olive oil.