Recipes for Health Cranberry-Orange Relish

Recipes for Health

Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

This sweet and tart relish, affectionately named “pucker-up cranberry relish” by my friends, is much more refreshing than commercial cooked relish and takes about as long to make as it does to open a can. Leftovers are great for breakfast, with plain yogurt. The cranberry-orange combo is very high in vitamin C, much of which is lost in cooked cranberry sauce.
1 bag fresh cranberries

1 whole navel orange, preferably organic, skin included, washed and cut into chunks

1/2 cup shelled pecans

1/3 cup mild honey, such as clover

Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.

Yield: Serves eight.

Advance preparation: This is best made on Thanksgiving Day, but if really pressed for time, you could make it a day ahead.

Martha Rose Shulman can be reached at martha-rose-shulman.com.