CRANBERRY-ORANGE-PECAN RELISH

One really good recipe came out of my Thanksgiving cooking this year and, best of all, it’s easy. In the past, I’ve satisfied Senior’s cranberry relish craving with a nice can of Ocean Spray, but this time I decided to make it extra special. Senior went back for seconds…and thirds…

1 small orange

2-1/2 cups fresh cranberries

3/4 cup granulated white sugar

1/3 cup chopped pecans

Mint leaves (optional)

1) Zest orange into medium-sized saucepan; cut orange in half and squeeze juice into saucepan; mix in cranberries and sugar

2) Heat cranberry mixture over medium heat and, stirring often, cook until cranberries pop (love it!) and sauce thickens, about 12 minutes; stir in pecans, remove from heat, and let cool 15 minutes; transfer to small bowl and refrigerate until chilled; serve with or without a sprig of mint and enjoy!

Servings: It should stretch to 8 as a pretty little side, but it’s so good that 4 servings might be more realistic.

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One thought on “CRANBERRY-ORANGE-PECAN RELISH

  1. My mother made her cranberries with oranges.I love the idea of adding pecans! Yum.

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