Recipe courtesy of Trisha Yearwood
Cranberry-Orange Relish
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- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 2 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 233
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 2 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 233
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
Ingredients
Directions
Special equipment:
food processor- Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.
Cook’s Note
This relish will keep for up to 2 weeks in the refrigerator.
