- 6
- 10 mins
- 10 mins
0/5
(0 Votes)
Ingredients
- 1 small navel orange
- 1 (12-ounce) bag fresh or frozen cranberries
- 1 Bartlett pear, cored and cut into large chunks
- 1/2 cup light brown sugar
- Pinch kosher salt
- 3 tablespoons pecans, toasted and coarsely chopped
Preparation
Step 1
Wash and dry the orange.
Cut the orange into small wedges, including the peel, and put in a food 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.
Just before serving, stir in the pecans.
You'll also love
-
Deep-Fried Ham and Cheese Stuffed... 5/5 (1 Votes) -
Pork Tenderloin with Shiitake... 0/5 (0 Votes)
You'll also love
-
peter's pumpkin pie 0/5 (0 Votes) -
Garlic Roasted Shrimp with Lemon... 0/5 (0 Votes)