Best Currant And Pine Nut Relish Recipes

Currant-and-Pine-Nut Relish image

Provided by Martha Stewart

Time 30m

Yield Makes about 3 cups

Number Of Ingredients 10

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

Steps:

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.

Currant and Pine Nut Relish image

Yield makes about 1 cup relish

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 cup medium-diced red onion (about 1 small onion)
1 dried arbol chile
1 small fresh rosemary sprig
1/2 teaspoon kosher salt, plus more to taste
2 large garlic cloves, grated or minced
1/3 cup dried currants
1/4 cup balsamic vinegar, plus more as needed
1/3 cup Toasted Pine Nuts (page 63)

Steps:

Warm the olive oil in a small sauté pan over medium-high heat, add the onion, chile, and rosemary, and season with the salt. Sauté, stirring often to prevent the onion from browning, for about 5 minutes, until the onion is tender and translucent. Add the garlic and cook for 1 minute, stirring constantly to prevent it browning.
Meanwhile, place the currants in a small saucepan. Add the vinegar, making sure there is enough to cover. Bring the vinegar to a simmer over high heat, reduce the heat, and simmer for about 5 minutes, until they are soft and plump. Add the currants and vinegar to the sauté pan with the onion. If there is so much vinegar that the relish is runny, bring the vinegar to a boil over medium-high heat and boil it until there is just enough liquid to bind the currants. Turn off the heat and allow the currants to cool to room temperature. Remove and discard the chile and rosemary and stir in the pine nuts just before serving. Note: In order to ensure that they keep their crunchy texture, you want to add pine nuts only to the amount of relish you will be using at the time. Transfer the remaining relish to an airtight container and refrigerate for up to one week.