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Currant-and-Pine-Nut Relish
Credit:
Paola + Murray
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes about 3 cups
Ingredients
Ingredient Checklist
1/2 cup pine nuts
2 cups dried currants or golden raisins, or a combination
Pinch of saffron (about 15 threads)
3/4 cup hot water, plus more as needed
1/4 cup extra-virgin olive oil
1 celery heart, finely chopped (1 cup)
1 small red onion, finely chopped (1 cup)
1 whole fresh spicy red chile, preferably Italian, such as Calabrian
1 teaspoon fennel seeds, crushed
Flaky sea salt, such as Jacobsen, and freshly ground
Cook's Notes
You can make this relish up to five days ahead and refrigerate it in an airtight container. Bring it to room temperature before serving, and loosen with a bit of water, if needed.
Gallery
Currant-and-Pine-Nut Relish
Credit:
Paola + Murray
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes about 3 cups
Gallery
Currant-and-Pine-Nut Relish
Credit:
Paola + Murray
Currant-and-Pine-Nut Relish
Credit:
Paola + Murray
Currant-and-Pine-Nut Relish
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes about 3 cups
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes about 3 cups
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Yield: Makes about 3 cups
Makes about 3 cups
Ingredients
Ingredients
- 1/2 cup pine nuts
- 2 cups dried currants or golden raisins, or a combination
- Pinch of saffron (about 15 threads)
- 3/4 cup hot water, plus more as needed
- 1/4 cup extra-virgin olive oil
- 1 celery heart, finely chopped (1 cup)
- 1 small red onion, finely chopped (1 cup)
- 1 whole fresh spicy red chile, preferably Italian, such as Calabrian
- 1 teaspoon fennel seeds, crushed
- Flaky sea salt, such as Jacobsen, and freshly ground
Directions
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet just until pale golden and fragrant, 8 to 10 minutes. Let cool completely. Meanwhile, in a small bowl, combine currants, saffron, and hot water, adding more water as needed to just cover currants; let stand 10 minutes. Strain, reserving saffron water.
Heat oil in a medium saucepan over medium-low. Add celery, onion, chile, and fennel seeds; season with salt. Cook, stirring occasionally, until mixture is soft and sticky but not taking on any color, about 15 minutes. Remove and discard chile. Transfer onion mixture to a bowl.
Pulse currants in a food processor 3 to 4 times, just until coarsely chopped. Add pine nuts and pulse 2 more times (mixture should be chunky and sticky). Stir currant mixture into onion mixture. Stir in saffron water, a little at a time, until relish has desired consistency; season to taste.
Cook's Notes
You can make this relish up to five days ahead and refrigerate it in an airtight container. Bring it to room temperature before serving, and loosen with a bit of water, if needed.
Cook’s Notes
You can make this relish up to five days ahead and refrigerate it in an airtight container. Bring it to room temperature before serving, and loosen with a bit of water, if needed.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Currant-and-Pine-Nut Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Currant-and-Pine-Nut Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
