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Roasted Pear and Cranberry Relish
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2 cans (15 ounces each) pear halves in juice, drained and cut in 1/2-inch chunks
2 teaspoons olive oil
1/2 teaspoon finely crushed, dried rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup pecan pieces
1 can (16 ounces) whole-berry cranberry sauce
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Preheat oven to 400°F.
Blot pear chunks with paper towels to absorb all surface moisture. Toss with olive oil, rosemary, salt and pepper on a large rimmed sheet pan and spread into an even layer. Roast for 10 minutes. Toss, scatter pecans on top and roast five more minutes.
Transfer to a bowl, cool for 10 minutes and fold in cranberry sauce.
Nutritional Information Per Serving: Calories 244; Total fat 8g; Saturated fat 0g; Cholesterol 0mg; Sodium 109mg; Carbohydrate 50g; Fiber 3g; Protein 1g; Vitamin A 0%DV*; Vitamin C 6%DV; Folate 2%DV; Calcium 2%DV; Iron 5%DV; Potassium 6%DV
*Daily Value
Courtesy of Mealtime.org
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Preparation Time: 5 |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Fan
United States |
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| This recipe has been viewed 2133 times. |
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