Thursday, July 26, 2012

Cranberry Relish

Makes 10 to 12 servings

1 cup chopped pecans
2 (16-ounce) cans whole-berry cranberry sauce Ocean Spray
1 1/2 teaspoons orange zest
1/3 cup fresh orange juice
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon

In a small nonstick skillet heat pecans over medium-low heat stirring often for about 5 minutes or until fragrant and toasted. Remove from heat.

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, and simmer for 5 minutes stirring occasionally. remove from heat, stir in pecans. Cool slightly cover and refrigerate for at least 4 hours or overnight before serving.

1 comment:

Luludou said...

This is a recipe I would love!