Nancy Allen’s Cranberry Orange Relish
- 1 Navel Orange
- 12 oz fresh Cranberries
- ½ cup White Sugar
- 1/8 tsp ground Cinnamon
Grate 2 teaspoons zest from orange peel. Discard remaining peel. Divide Navel Orange into sections. Place orange sections, orange zest, cranberries, sugar, and cinnamon in food processor. Pulse until finely chopped. Sweeten with white sugar to personal taste. Transfer to serving bowl. Cover. Refrigerate at least 2 hours* to allow the flavors to blend.
*This recipe can be prepared up to 24 hours ahead of the day you plan to serve it. Leftover relish will maintain its taste and texture for ~ one week if kept refrigerated.
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.