Cranberry relish with pecans

This is a good tart, crunchy accompaniment to turkey. You can leave it tart, or add more sugar or chopped apple to make it sweet. I know the big turkey day has passed, but maybe you still have leftovers. Also, sometimes I prepare a turkey breast on the weekend to have a few quick meals during the week. You can use the same kind of rub as for a whole turkey – just mix up some olive oil, salt and herbs – and bake until the inside temperature reaches 165 degrees. It’s so much healthier than the sliced turkey that’s sold in the deli department of supermarkets – and it actually tastes like turkey!

Ingredients:

3 cups whole cranberries, fresh or previously frozen and defrosted
1 orange, peeled and seeded
1 tsp grated orange peel (make sure to use only the outer rind; the white part is bitter)
1/3 – 1/2 cup sugar
1 cup coarsely chopped pecans, lightly toasted in a 325 degree oven for 8 minutes (watch carefully) you can use a toaster oven for this or buy already dry toasted at Trader Joe’s
1 Tbsp chopped apple, skin on (optional)

Directions:

1. Chop the cranberries, orange, orange peel, pecans and sugar in a food processor until coarsely chopped. Process with on/off bursts. Add an apple if you choose.
2. Cover and refrigerate for up to 2 days.

Couldn’t be easier!