Fresh Cranberry Relish with Pecans
This recipe is great leftover and will keep about a week in the refrigerator.
Don't favor pecans? Try it with lightly toasted hazelnuts instead.
- 2 cup Fresh Cranberries
- 1 Orange
- ½ cup Sugar
- ½ cup Chopped Pecans
- or ½ cup Hazelnuts, Chopped
- 1 Granny Smith Apple
- Wash cranberries; drain well. Remove any soft, discolored or broken berries.
- Place cranberries in bowl of a food processor; pulse to chop coarsely. Add orange sections. Pulse.
- Transfer to a bowl. Add sugar, chopped pecans, orange rind and apple. Stir well. Refrigerate at least 2 hours before serving.