2. Squeeze out the juice from the limes and the 2 peeled oranges. Reserve.
3. In a medium-size saucepan combine the minced peels, lime juice, orange juice, cranberries, tequila, and sugar. Cover the saucepan with a lid, place over heat, bring to a boil, and let boil rapidly for 8 minutes. Place mixture in mixing bowl and let cool to room temperature.
4. Peel the 4 remaining oranges and separate them into segments. Remove as much membrane and pith as possible. Cut the segments in half. Add segments to the cooled cranberry mixture.
5. Cut the pomegranates in half and remove the seeds with a spoon. Try not to crush the seeds while separating them from the white membrane. Make sure to leave any membrane or white part behind. Using a rubber spatula, combine seeds gently with the cranberry mixture. Chill and serve.
Note: This relish can be made the day before serving.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.