Eat, Drink and Cranberry | Desert Botanical Garden

OPEN DAILY 8 A.M.|7 A.M. FOR MEMBERS WED. & SUN.

Cranberry Prickly Pear Relish

Recipe By Barb Fenzel

 

Hazelnuts, also called filberts, add a delicious crunch to this relish. To toast them, place on a baking sheet and bake at 350° for 10 to 15 minutes. Remove them from the oven and wrap them in a clean kitchen towel.  Roll the towel back and forth until most the skins have loosened; use immediately or store in the freezer. 

Makes about 4 cups

Ingredients

  •  4 prickly pear tunas, peeled
  • 1/2 cup fresh orange juice
  • 1/2 cup sugar
  • 3 cups cranberries, coarsely chopped in a food processor
  • 1/2 cup coarsely chopped toasted hazelnuts
  • 2 tablespoons grated orange zest

Procedure

  1. Purée the peeled prickly pear tunas in a blender or food processor; strain and set aside. 
  2. Put orange juice and sugar in a small heavy saucepan and heat over medium heat, stirring, until sugar is dissolved.  Remove from heat and stir in cranberries and prickly pear puree; allow to cool to room temperature. 
  3. Put cooled cranberry mixture in a non-reactive bowl.  Stir in hazelnuts and orange zest.
ADVANCE TICKET RESERVATIONS ARE HIGHLY RECOMMENDED FOR MEMBERS AND GENERAL PUBLIC
The Garden, Gertrude’s and Garden Shop will be closing early at 3pm (last admission at 1:30pm) on Friday, February 21 in order to ensure guest safety and accommodate the Garden-wide setup for Devour, and will also be closed Feb. 22-23 for the event.