I couldn't stand the canned cranberry sauce usually served at my in-laws for Thanksgiving. I tried a cooked version but it was too much effort and too much sugar. I stumbled upon this relish and have been making it for about five years. It is delicious! I added pomegranate seeds and they work really well. This is also a good recipe for children to make themselves (plus work on a little math when the recipe needs doubling!) and make a contribution to the annual feast. The original recipe also called for 3 tbsp. toasted and coarsely chopped pecans which I have omitted.
Ingredients:
1 small navel orange
1 (12-oz. bag fresh (or frozen) cranberries
1 Bartlett pear, cored and cut into large chunks
1/2 c. light brown sugar
1/2 pomegranate
pinch kosher salt
Wash and dry the orange. Cut the orange into small wedges. Including the peel, put the orange in a good processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover and refrigerate for at least 2 hours and up to 2 days.
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