| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 10 min |
| Inactive: | 2 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 91 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 18 mg |
Reviews
I followed the recipe and it tastes pretty bitter. I did not see the comments below or I would have made changes. I’m hoping it tastes different tomorrow. Can I heat this up or is it served at room temperature? I need some help fixing what I have now.
The best cranberry “sauce” I’ve ever had. I never ate cranberry with my Thanksgiving meal until I found this. I omit the nuts, but I’m sure it’s amazing with them as well.
I brought this to our Thanksgiving dinner. It was a big hit. After I actually got someome to taste it. The most common comment was “I don’t put cranberry sauce on my Turkey” I told them just to try a little piece. Needless to say there was none left for left overs.
Used a peeler to remove the zest, and peeled the orange before quartering it. I was able to eat it immediately!
Made this for Thanksgiving and enjoyed it very much.
I made this last night to serve alongside pork loin. I left out the orange peel entirely. I’ll never make cranberry jelly again. This was quick, easy and so delicious! Love it!
Try orange zest instead of the peel – no issue with bitterness.
I love this recipe for its ease and texture. Personally I can’t stand that cranberry jelly stuff that comes in a can. Blech! Like other users said, the orange peel can add some bitterness, but I’ve found that if I make this the day before I want to serve, all of the flavors mellow and blend. If you’re worried about the orange peel, feel free to leave it out or omit most of it but I’ve never heard any complaints and I leave it all in there.
Very delicious the day of. It makes a good garnish for leftovers, goes great with turkey sandwiches with a little mayo!
I had to add a lot of brown sugar and cranberry sauce to kill the bitterness from the orange peel….yuck!