- Level: Easy
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 2 hr
- Yield: 10 to 12 servings
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 toasted and coarsely chopped pecans
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.
