This no-cook cranberry sauce is a little different from the traditional version you’re probably used to. The fresh taste is slightly more tart but will mellow the longer it sits in the refrigerator.
—Deborah Williams, Peoria, AZ
Prep: 15 min. + chilling • Makes: 4 cups
1 pkg. (12 oz.) fresh or frozen cranberries, chopped
1 can (8 oz.) unsweetened crushed pineapple, drained
1 medium apple, chopped
1 medium orange, chopped
1 cup sugar
3/4 cup chopped pecans, toasted
1 Tbsp. lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. minced fresh gingerroot
Place all the ingredients in a large bowl; toss to combine. Refrigerate the relish, covered, overnight to blend.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring nuts occasionally.
Per serving: 1/4 cup equals 113 cal., 4g fat (trace sat. fat), 0 chol., 1mg sodium, 20g carb. (17g sugars, 2g fiber), 1g pro.