Cranberry relish with pear and orange
Votes: 3
Time: 10 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Make a no-cook cranberry relish. Simply combine cranberries, pear, and orange with sugar and serve. It can be used as a sauce for meat dishes or as a jam spread on toast or crackers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small orange
- 350 g cranberries
- 1 pear, cored and cut into pieces
- 0.5 cup brown sugar
- A pinch of coarse salt
- 3 tablespoons toasted and chopped pecans
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Recipes with similar ingredients: cranberry, cranberry sauce, brown sugar, pecans, vegetable relish, Oranges, pears
Cooking the dish according to the recipe:
- Wash and dry the orange. Slice it, peel and all, into thin wedges and place in a food processor. Add the cranberries, pear, sugar, and salt. Process until the mixture is finely chopped.
- Transfer the sauce to a bowl and refrigerate for at least 2 hours. The relish can be stored for up to 2 days. Before serving, sprinkle with pecans and toss all ingredients together.
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