cranberry-orange relish
We’ve always served the traditional canned cranberry sauce (one of my nephew Kyle’s favorite food groups) at Thanksgiving and Christmas, but a couple of years ago, Beth’s friend Vicki Walker brought us this delicious mixture of fresh oranges, cranberries, and nuts. We still open a can for Kyle (and, let’s be honest, for Aunt Trisha), but everybody else loves this stuff. Kyle and I are just old school.
Ingredients
Instructions
  1. Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add ½ cup of sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.
Recipe Notes

This relish will keep for up to 2 weeks in the refrigerator (if it doesn’t disappear before then!).