12 oz bag cranberries
1 cup sugar
1 orange, juiced, plus 1/2 teaspoon zest
1/2 cup roasted pistachios, chopped
1 pear, cored, chopped
2 tablespoons diced candied lemon peel
1/4 teaspoon cumin
Salt and Pepper
In a pan, cook cranberries, sugar and orange juice until cranberries burst. Let cool. Stir in zest, nuts, pear, lemon peel and cumin, season, then serve.
Makes 6 servings.
T-fal Specialty Nonstick Handy Pot Saucepan with Glass Lid Cookware, 3-Quart, Gray