Cranberry Pecan Relish | Oregonian Recipes
This cranberry relish from Park Kitchen’s David Sapp is sweet and crunchy, and works particularly well in turkey sandwiches for day-after Thanksgiving leftov...
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Cooking tools:
- Food processor
- Serving bowl
- Refrigerator
- Airtight container
Ingredients
- 2 pounds fresh cranberries, cleaned
- 1 cup pecans, toasted
- 1 orange, peeled
- 1/2 cup sugar
- 1 tablespoon kosher salt
- 1 tablespoon bourbon
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