Cranberry Orange Relish

Ingredients

• 12 ounces fresh cranberries
• 1 large navel orange, washed
• 3/4 cup granulated sugar
• 1/2 cup toasted pecans, chopped, optional
• 1/4 teaspoon kosher salt
• 1 tablespoon fresh lemon juice

Before you cook

• Rinse and sort the cranberries, discarding soft ones.
• Scrub the orange well, cut it into eighths, and pick out any seeds, keeping the peel on.
• Toast and chop the pecans if you are using them.

Steps

1. Put half the cranberries and half the orange pieces into a food processor.
2. Pulse in short bursts about 12 times until the fruit is chopped to the size of coarse gravel, not pureed.
3. Scrape that batch into a bowl and repeat with the rest of the fruit.
4. Stir the sugar, salt, and lemon juice into the ground fruit.
5. Cover the bowl and refrigerate the relish for at least 4 hours, which lets the sugar dissolve and the bitterness in the peel mellow.
6. Taste and add a little more sugar if the relish is too sharp for your table.
7. Fold in the chopped pecans just before serving so they stay crisp.