Ingredients Jump to Instructions ↓

  1. 1 small navel orange

  2. 1 (12-ounce) bag fresh or frozen cranberries

  3. 1 Bartlett pear , cored and cut into large chunks

  4. 1/2 cup light brown sugar Pinch kosher salt

  5. 3 tablespoons pecans, toasted and coarsely chopped

Instructions Jump to Ingredients ↑

  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.


Send feedback