Fresh Cranberry Relish Salad
Recipe inspired by Earlene Moore www.earlenescakes.com
- 1 pound frozen cranberries
- 2 each apples large, cored
- 1 each orange omit seeds
- 1 8 ounce can crushed pineapple
- 1 cup sugar
- 1 cup pecans toasted and chopped
Chop cranberries, apples and orange in the food processor. Place in bowl.
Add pineapple, sugar and pecans.
Mix ingredients well and refrigerate overnight before serving.
Add fresh chopped jalapeno if you want to add a little kick.
Relish will keep well for several days in the refrigerator or months in the freezer.
Great for breakfast with toast or as a side dish at any meal.