CRANBERRY-PINEAPPLE RELISH

Cranberry-Pineapple Relish image

Provided by Martha Stewart

Yield Makes about 4 1/2 cups

Number Of Ingredients 7

1 navel orange
12 ounces (3 cups) fresh or frozen cranberries
1/2 fresh pineapple, peeled and cut into 1/4-inch dice (about 3 cups)
2 tablespoons honey
1 tablespoon packed light-brown sugar
1/2 teaspoon coarse salt
Freshly ground pepper, to taste

Steps:

Grate 2 teaspoons zest from orange. Remove remaining peel and pith from orange, and discard. Holding orange over a bowl, cut between membranes, allowing segments and juice to fall into bowl. Squeeze juice from membranes into bowl, and discard membranes. Slice segments crosswise. Add zest.
Pulse half the cranberries in a food processor until finely chopped. Add remaining cranberries, and pulse just until the second addition is coarsely chopped. Add to orange segments and zest, along with pineapple, honey, sugar, salt, and pepper, and gently combine. Cover, and refrigerate overnight (or up to 3 days). Serve chilled or at room temperature.

Nutrition Facts : Calories 56 g, Fiber 2 g, Sodium 48 g