Quick Cranberry Pineapple Relish

  • Yield 8 servings

This raw cranberry relish has a refreshing taste. To save same, substitute 4 cups canned unsweetened pineapple for the fresh.


2 (12-ounce) bags fresh cranberries, well-rinsed
2 cups light brown sugar, plus more to taste
1 medium pineapple, peeled, cored and cut into large cubes
2 tablespoons minced ginger root
1 cup pecans


  1. In a food processor fitted with metal blade, combine cranberries, 2 cups light brown sugar, pineapple, ginger root and pecans, if using. Process using on/off pulses until ingredients are blended but still coarse. Add more sugar to taste.



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