Cranberry-Pear Relish

serves 6-8

1 small navel orange

1 (12-ounce) bag fresh or frozen cranberries

1 Bartlett pear, cored and cut into large chunks

1/2 cup light brown sugar

pinch kosher salt

3 tablespoons pecans, toasted and coarsely chopped

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 hours and up to 2 days.  Just before serving, stir in the pecans.

Taylor's Notes:

First things first... this makes a lot.  I'm not sure how much a serving technically is, but I doubled the recipe for our Thanksgiving gathering of 25 people and I bet we took down one-quarter of the relish.  Not that it wasn't good, it was!, but most people just don't need that much cranberry relish.

Based on the reviews of the original recipe, I was a little concerned about the bitterness of the orange peel.  Since I was doubling the recipe, I included the orange peel from one of the oranges and removed it from the other.  I really liked the end result, so maybe that's the way to go.  I'm sure it would be great without the peel, too, but I think the bitterness balances the tartness of the cranberries.

I've had leftovers a couple of times and am freezing the rest for Christmas dinner.  I'll let you know how it turns out!

Enjoy!