Pomegranate-Orange Relish With Walnuts

• 2 cups walnuts
• 2 seedless unpeeled oranges, preferably organic, cut into 1-inch chunks
• 13 cup packed light brown sugar
• 1/4 teaspoon pepper
• Sea salt
• 2 cups pomegranate seeds
• 1/4 cup chopped mint leaves

1. Heat oven to 325 degrees.
2. Spread walnuts on a baking pan in one layer and toast until fragrant, about 10 minutes.
3. In a food processor, pulse together the oranges, sugar and pepper and a generous pinch of salt until chunky.
4. Add the walnuts and pulse a few times until the relish comes together.
5. Transfer to a large bowl and stir in the pomegranate seeds and mint.

walnuts, oranges, brown sugar, pepper, salt, pomegranate seeds, mint leaves

Taken from cooking.nytimes.com/recipes/1013912 (may not work)