This fresh, seasonal relish is a sweet/tart combination that is delicious with turkey, on cheese and crackers, or spread on a turkey sandwich.
12 oz. fresh cranberries, picked over and stemmed
2 medium pears, peeled, cored, coarsely chopped (about 1-1/2 cups)
1/3 cup crystallized ginger
1/4 cup honey
2 teaspoons fresh chopped rosemary
zest from 1 orange
juice from 1 orange (approx. 1/2 cup)
1 tablespoon canola oil
1/4 teaspoon salt
1 cup toasted chopped pecans (optional)
Add all ingredients except pecans to food processor bowl. Pulse until coarsely chopped. Pour into microwave safe bowl. Microwave at full power for 3 minutes, stopping and stirring after each minute. (Microwaving a short time releases the juices and color and melds the flavors.) Stir in nuts, if desired. Taste and adjust the seasoning. Cover and refrigerate. Can be made several days before serving. Freezes well.
Variation: To make this more the consistency and sweetness of traditional cranberry sauce, omit the oil. After chopping the ingredients in the food processor, put them in a sauce pan on the stove; add 1/2 cup water and 3/4 cup sugar. Bring to a boil and simmer for 10 minutes. Remove from heat. The mixture will thicken as it cools. Refrigerate or freeze.