Rating: 3.58 stars
112 Ratings
  • 5 star values: 25
  • 4 star values: 36
  • 3 star values: 33
  • 2 star values: 15
  • 1 star values: 3
  • 112 Ratings

Even assertive ingredients like puckery-tart cranberries can be tempered by pineapple and honey.

Martha Stewart Living, November 2007

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Recipe Summary test

Yield:
Makes about 4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

112 Ratings
  • 5 star values: 25
  • 4 star values: 36
  • 3 star values: 33
  • 2 star values: 15
  • 1 star values: 3