Orange-cranberry-pear relish

  • 1 small navel orange
  • 1 (350g) bag fresh or frozen cranberries
  • 1 pear, cored and cut into large chunks
  • 110g light brown sugar
  • Pinch of salt
  • 20g pecans, toasted and coarsely chopped
1) Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hrs and up to 2 days. Just before serving, stir in the pecans.

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