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Cranberry-Pear Relish
The holiday season may be over, but cranberries are still in season in the Northern Hemisphere. This relish is amazing served on bread, bagels, or toast, or mixed with yogurt or cottage cheese, or eaten with a spoon.
1 orange, unpeeled, washed, seeded, and cut into small chunks (at least eighths)
1 large Bosc pear (the riper the better), unpeeled, cored, and cut into small chunks (again, at least eighths)
2.5 cups (10 oz) fresh or defrosted cranberries
0.5 cup sugar
0.5 cup walnuts, if you are a nuts sort of person. If not, feel free to leave them out; it's delicious either way.
Combine in food processor and blend until coarsely chopped. Don't stress if you overblend, though, it stays tasty as a puree. In extremity you CAN make this by hand. It just takes an incredibly long time to chop everything. Theoretically this can be frozen, but no one in my family has been able to test this hypothesis, as we're too busy eating it at every meal until it's gone.
1 orange, unpeeled, washed, seeded, and cut into small chunks (at least eighths)
1 large Bosc pear (the riper the better), unpeeled, cored, and cut into small chunks (again, at least eighths)
2.5 cups (10 oz) fresh or defrosted cranberries
0.5 cup sugar
0.5 cup walnuts, if you are a nuts sort of person. If not, feel free to leave them out; it's delicious either way.
Combine in food processor and blend until coarsely chopped. Don't stress if you overblend, though, it stays tasty as a puree. In extremity you CAN make this by hand. It just takes an incredibly long time to chop everything. Theoretically this can be frozen, but no one in my family has been able to test this hypothesis, as we're too busy eating it at every meal until it's gone.