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Categories: Sauces and condiments, Vegetarian

Cranberry, orange and pecan relish

Cranberry, orange and pecan relish
Los Angeles Times

When I was growing up in Connecticut, pecans were not on my radar. Maybe I'd tasted pecan pie, and if I did, I surely loved it; when you're young it's difficult not to like anything as sweet as pecan pie. ... Read more

Total time: 5 minutes plus 1 hour chilling | Makes 3 cups
Note: A friend christened this relish "pucker-up cranberry relish," and indeed, the crunchy combination of uncooked cranberries, orange and pecans, sweetened with honey, is both tart and sweet. This is an incredibly easy relish if you have a food processor.
  • 1 (12-ounce) bag fresh cranberries
  • 1 navel orange, organic preferred, cut in eighths, skin included
  • 1/2 cup shelled pecans
  • 1/4 to 1/3 cup mild honey, such as clover or acacia (more if desired)

Step 1Place the cranberries, orange pieces, pecans and honey in a food processor. Pulse until you have a uniform, finely chopped mixture. Taste and add more honey if desired. Chill at least 1 hour before serving.

Each 1/4-cup serving:
74 calories; 1 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 11 grams carbohydrates; 1 gram protein; 1.91 gram fiber.
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