Even assertive ingredients can calm the stomach like the puckery tartness of cranberries, tempered by pineapple and honey.
- Yield: Makes about 4 1/2 cups
Source: Martha Stewart Living, November 2007
- 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
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.