Ronee Comet / USA Weekend
• 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