Cranberry-Orange Relish

This sweet and tart relish, affectionately named “pucker-up cranberry relish” by my friends, is much more refreshing than commercial cooked relish and takes about as long to make as it does to open a can. Leftovers are great for breakfast, with plain yogurt. The cranberry-orange combo is very high in vitamin C, much of which is lost in cooked cranberry sauce.

Ingredients

• 1 bag fresh cranberries
• 1 whole navel orange, skin included, washed and cut into chunks
• ½ cup shelled pecans
• ⅓ cup mild honey, such as clover

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    98 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 0 grams protein; 0 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves eight

Preparation

1. Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.

• Advance preparation: This is best made before Thanksgiving Day; it tastes even better after the flavors combine. Martha Rose Shulman can be reached at martha-rose-shulman.com.

5 minutes