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Ronee Comet / USA Weekend

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Cranberry-Orange Relish

• One 12-ounce package fresh cranberries
• 2 oranges, peeled
• 1 cup sugar
• 1/2 cup pecans, finely chopped

Using a food processor, pulse the cranberries and oranges.

Transfer the chopped fruit to a 1-quart bowl and add 1/2 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. Note: The relish will keep for up to 2 weeks in the refrigerator.

Yield: 2 cups

Per serving (1/4 cup): 180 calories, 35g carbohydrates, 1g protein, 5g fat, 3g fiber, 0mg cholesterol, 1mg sodium

Recipe courtesy of Trisha Yearwood from Home Cooking with Trisha Yearwood

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