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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Read all 22 reviews
By kitchen flutter
Sioux Falls, SD
on November 30, 2011
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Used a peeler to remove the zest, and peeled the orange before quartering it. I was able to eat it immediately!
By cheflovelylauren
on November 29, 2011
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Made this for Thanksgiving and enjoyed it very much.
By Chez Mom's
on November 30, 2010
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I made this last night to serve alongside pork loin. I left out the orange peel entirely. I'll never make cranberry jelly again. This was quick, easy and so delicious! Love it!
Read all 22 reviews