Cranberry-Pear Relish

Ingredients

• 1 small navel orange
• 1 (12-ounce) bag fresh or frozen cranberries
• 1 Bartlett pear, cored and cut into large chunks
• 1/2 cup light brown sugar
• Pinch kosher salt
• 3 tablespoons pecans, toasted and coarsely chopped

Directions

Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.