Cranberry Ezme (Turkish Cranberry Relish)
User Reviews
5.0
6 reviews
Excellent
Cranberry Ezme (Turkish Cranberry Relish)
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This complex, downright delicious ezme recipe makes a grown-up alternative to regular ol’ cranberry sauce on your Thanksgiving table. Mixing finely ground fresh cranberries, aromatics, and herbs with a brown sugar-kissed, tangy pomegranate molasses dressing. It’s a very refreshing contrast to your more heavily cooked holiday dishes.
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Ingredients
- 12 oz cranberries fresh or frozen
- ¼ cup navel orange, or blood orange peeled and chopped
- ½ cup flat-leaf parsley chopped
- ½ cup red onion diced
- 1 teaspoon garlic minced
- ¾ teaspoon salt or to taste
- 3 tablespoons brown sugar or coconut sugar
- 1 tablespoon pomegranate molasses
- 2 teaspoons dried mint
- 2 teaspoons lemon juice
- 1 ½ teaspoons Aleppo pepper
- 1 teaspoon sumac
- ½ teaspoon ground black pepper
- ½ cup extra virgin olive oil
Optional Garnishes
- 1 tablespoon fresh mint leaves
- 1 tablespoon fresh parsley leaves
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Instructions
- Place the cranberries, chopped orange, parsley, red onion, garlic, and salt in a food processor and pulse until very finely chopped, but not pureed.
- Transfer the cranberry mixture to a wire mesh strainer suspended over a bowl and let it rest for 15 minutes to drain out some of the excess moisture.
- After 15 minutes, discard the juices that have been released. Place the ground contents of the strainer into the bowl and stir in the brown sugar, pomegranate molasses, dried mint, lemon juice, Aleppo pepper flakes, sumac, black pepper, and olive oil.
- Taste and adjust the seasoning with additional salt, sugar, or lemon juice if needed.
- Serve the ezme in an attractive dish, optionally garnished with fresh mint or parsley leaves.
Equipments used:
Notes
- 🌶️ Spice, Spice BabyEzme’s all about balancing tangy and spicy, but it’s easy to tip the scales. Adjust your lemon juice and sweetener gradually to keep things harmonious while tasting as you go.
- 🌶️
- 🔪 Edward Scissorhands That VegFor the best texture, chop your veggies finely. A food processor can help, but don’t pulverize them—you want uniform bits, not a mushy blob. Finer pieces soak up all the flavors better.
- 🔪
- 🌀 Drain the SwampIf you're storing ezme for more than a day, it’ll start releasing cranberry juice. Let it drain in a wire mesh strainer and taste again to adjust seasonings before serving.
- 🌀
Nutrition Information
Show Details
Calories
684kcal
(34%)
Carbohydrates
52g
(17%)
Protein
2g
(4%)
Fat
55g
(85%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
40g
Sodium
896mg
(37%)
Potassium
389mg
(11%)
Fiber
8g
(32%)
Sugar
32g
(64%)
Vitamin A
1748IU
(35%)
Vitamin C
65mg
(72%)
Calcium
90mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 52g | 17% |
| Protein | 2g | 4% |
| Fat | 55g | 85% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 40g | 200% |
| Sodium | 896mg | 37% |
| Potassium | 389mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 32g | 64% |
| Vitamin A | 1748IU | 35% |
| Vitamin C | 65mg | 72% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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