Photo: Cranberry-Pear Relish Recipe
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.
Notes
Shopping List:
1 small navel orange
1 bag fresh or frozen cranberries
1 Bartlett pear
1 bag brown sugar
Pinch kosher salt
1 bag chopped pecans
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By jean2525
on November 21, 2012
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I followed the recipe and it tastes pretty bitter. I did not see the comments below or I would have made changes. I'm hoping it tastes different tomorrow. Can I heat this up or is it served at room temperature? I need some help fixing what I have now.
By consuela91
on November 21, 2012
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The best cranberry "sauce" I've ever had. I never ate cranberry with my Thanksgiving meal until I found this. I omit the nuts, but I'm sure it's amazing with them as well.
By TeesWorld23
on October 11, 2012
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I brought this to our Thanksgiving dinner. It was a big hit. After I actually got someome to taste it. The most common comment was "I don't put cranberry sauce on my Turkey" I told them just to try a little piece. Needless to say there was none left for left overs.
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