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Roasted Pear and Cranberry Relish
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


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

Preparation Time: 5 Serves: 6
Recipe Origin: United States
Submitted by:
Canned Food Fan

United States
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