CRANBERRY RELISH

Note: This recipe is quick to make but it does require at least 4 hours.

1 cup chopped pecans

2 (16-oz) cans whole-berry cranberry sauce

1 1/2 tsp grated orange zest

1/3 cup fresh orange juice

1 tbsp lemon juice 

1/4 tsp ground cinnamon 

 In a small nonstick skillet, heat chopped pecans over medium-low heat, stirring often, for about 5 minutes, or until fragrant and toasted. Scrape out of pan onto a plate to stop cooking.

In a small saucepan, combine cranberry sauce, orange zest, orange juice, lemon juice and cinnamon over medium-low heat. Bring to a boil, reduce heat to a simmer and cook for 5 minutes, stirring occasionally. Remove from heat and stir in pecans. Cool slightly, then cover and refrigerate for at least 4 hours or overnight.

Yield: 8 to 10 servings

recipe and photo Sandra Lee Woman's World 2025