Cranberry and Pineapple Relish

Fresh pineapple adds tropical sweetness to this cranberry relish. Along with a few spoonfuls of honey, it helps tame the tartness of the cranberries. Even assertive ingredients can calm the stomach like the puckery tartness of cranberries, tempered by pineapple and honey.

1 navel orange
1 (12 oz) pkg cranberries
½ pineapple, peeled and cut into ¼” dice (~ 3 cups)
2 Tbsp. pure honey
1 Tbsp. light-brown sugar
½ tsp. sea salt
black pepper, freshly cracked

Grate 2 tsp. 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.

Makes about 4½ cups.