By Perre Coleman Magness, The Runaway Spoon
8 ounces whole tangerines
8 ounces fresh cranberries
1/2 cup pecan halves
1 cup sugar
1. Cut the tangerines into pieces – skins and all – and place in the food processor fitted with the metal blade. Pulse six to seven times to break up the tangerines.
2. Add the whole cranberries, sugar, pecans and pulse until you have a rough relish. Scrape down the sides of the bowl a couple of times and make sure everything is well combined.
3. Scoop the relish into a bowl, cover and refrigerate for several hours or up to a week. If lots of liquid accumulates in the bowl, you can drain the relish.
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