Roasted Pear and Cranberry Relish
- Serves: 6
- Cook Time: 15 Minutes
- 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.