cranberry pear relish
Somehow my small group’s Thanksgiving feast happened to fall on a crazy-busy workday this year, leaving me pretty much zero time for any prep on my dinner contribution.
But not to fear!
Dum dah dum…
Behold, my 3-minute cranberry-pear relish to the rescue!
I’m not kidding. It took me more time to pull out the food processor than to actually make this one. Just zest an orange, toss everything else into the food processor, and voila! A colorful, delicious, and creative twist on cranberry relish is ready in minutes. And, it’s also perfect for leftovers on turkey sandwiches! Definitely a yummy and speedy recipe to bookmark.
- 1 orange
- 1 bag cranberries
- 1 Bartlett pear, cored and cut into large chunks
- 1/2 cup light brown sugar (more or less to taste)
- pinch Kosher salt
- 1/4 cup chopped pecans, toasted
Zest the orange, then peel and cut roughly into wedges. (Discard the peel.)
Add the orange wedges and zest, cranberries, pear, sugar and and salt to a food processor, and pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least an hour or up to two days. Just before serving, stir in pecans.
Add in a few pieces of candied ginger for an extra sweet and spicy kick!
Adapted from the Food Network.