CRANBERRY-PEAR RELISH

By seamline

Janey's recipe
Brought to Thanksgiving 2015

Preparation Tips: This is a snap to make in a food processor. Don’t’ worry about overprocessing: although the directions say “coarsely chopped,” the relish is equally delicious as a puree. The relish lasts for 5 days or more in the refrigerator. Since it also freezes well, don’t be afraid to make more than you expect to use immediately.

Ingredients

• 1 orange, unpeeled, washed, cut into eighths, and seeded
• 1/2 cup walnuts
• 1 large Bosc pear, unpeeled, cored, and cut into eighths
• 2-1/2 cups (10 ounces) fresh cranberries (defrost them if they are frozen)
• 1/2 cup sugar.

Details

Servings 3
Preparation time 10mins
Cooking time 15mins
Adapted from google.com

Preparation

Step 1

1. Place the orange sections and walnuts in the bowl of the food processor, and 
chop them coarsely, turning the machine on and off for about 30 seconds.
2. Add the pear sections and cranberries, and process them briefly until they 
are coarsely chopped.
3. Transfer the mixture to a bowl, and stir in the sugar.  Cover the bowl, and 
chill the relish.

Serving suggestion: In addition to the usual roles for cranberry sauce, try this on bread or toast or with yogurt or cottage cheese.