Fresh Cranberry Relish
Forget the canned cranberry sauce. This fresh sweet/tart version is so much brighter and livelier. It’s a welcome touch on a Thanksgiving table loaded with heavy flavors. And in the middle of putting together a holiday dinner, it’s a relief to have something made in advance and tucked away in the refrigerator.
- 1 (12-ounce) bag fresh cranberries
- 2 small oranges or 1 medium orange
- 1-1/2 cups sugar
- 1 cup coarsely chopped pecans
Place the cranberries in a sieve and wash under cold water. Pick over the berries, discarding any soft ones and any small stems.
Wash the oranges. Slice off the ends and discard. Cut into wedges, leaving the peel on. Cut away any excess pith from the edges and pick out any seeds.
Place the cranberries and orange wedges (yes, peel-on) in a food processor. Pulse several times to chop coarsely. Scrape into a bowl. Stir in the sugar and pecans. Refrigerate for up to 24 hours before serving.
From Pecans: a Savor the SouthTM cookbook by Kathleen Purvis. Copyright © 2012 by Kathleen Purvis. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu