Gingered Cranberry Orange Pecan Relish
This relish is made with all fresh fruit with a touch of nuts and loaded with Vitamin C. Absolutely no fat so you can feel somewhat virtuous while stuffing yourself with stuffing and turkey and gravy and of course mashed potatoes. You can proudly say " just look at all the fresh fruit I ate." Smile!
So tasty and quick to put together. Enjoy it throughout the year as a side dish for Roast Chicken or even Roast PorK.
Servings: 8 Servings
Ingredients
- 4 Cups Fresh or Frozen Cranberries
- 2 Oranges
- 1 Apple Tart, sweet one is best
- 1 Cup sugar
- 1/2 Cup Pecans Toasted and Chopped
- 1 Tsp freshly grated Ginger
- 1 Pinch Salt
Instructions
- Rinse and drain the fresh Cranberries, picking out any stems . Add to the food processor.
- Peel the zest from one Orange using a vegetable peeler then chop up the zest into small pieces. Add to the food processor.
- Then finish peeling the pith from that Orange and completely peel the other Orange. Chop both Oranges into chunks. Add to the food processor.
- Peel, core and rough chop the Apple and.....add to the food processor.
- Add the Sugar, Ginger and Salt to the food processor. Isn't that just plain old pretty?
- In a small non stick skillet, toast the Pecans over medium heat for about 3-4 minutes then remove from heat.
- Rough chop the Pecans and add to the food processor.
- Pulse all the ingredients together until they are evenly chopped. You decide how chopped you like it. Medium pieces or small pieces. It's up to you. Transfer to a bowl, cover and refrigerate until serving time.
- When it's time to eat, give it a stir and enjoy!
- My Dear Friends, Wherever your Journey leads you this Thanksgiving, I wish you safe travels, the love and camaraderie of family, friends and good neighbors. Eat a lot. Laugh even more and make memories that will last a lifetime! Journey on!
- Hugs and much love from me, Karen, TJG