| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 10 min |
| Inactive: | 2 hr |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 10 min |
| Inactive: | 2 hr |
| Yield: | 10 to 12 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 toasted and coarsely chopped pecans
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 12 servings |
| Calories | 62 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 12 mg |
| Serving Size | 1 of 12 servings |
| Calories | 62 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 12 mg |
Reviews
Love this and make it every Thanksgiving
My husband hated cranberry sauce, but adores this recipe. We make hordes of it every year!