Cranberries contribute bright color and tingling taste to any holiday spread. Here they get a little extra zip from some ground red chile, preferably New Mexican, and more crunch from pecans that flourish in southern New Mexico.
- 1/2 cup pecan pieces
- 1 large orange (10 to 12 oz.)
- 12 oz. (1 bag) cranberries, fresh or frozen
- 1/2 to 1 tsp. pure ground mild red chile
- 1/2 to 3/4 cup granulated sugar
Toast pecans in dry skillet over medium until warm and fragrant. Place in bowl of food processor with chopping blade.
Zest orange and add peel to food processor. Cut white pith from orange with small knife. Discard pith and seeds, and cut orange into several chunks.
Add orange, cranberries, ground chile and 1/2 cup sugar to processor, and chop coarsely. Taste and add more sugar as needed, but relish should be refreshingly tart. Chill at least 30 minutes and serve.
- Calories: 130
- Carbohydrate Content: 22 g
- Fat Content: 5 g
- Fiber Content: 3 g
- Protein Content: 1 g