Instructions: Prep 30 minutes; serves 10

Place pecan and sugar in the bowl of a food processor fitted with the metal blade. Pulse to coarsely chop.

Use a knife to cut the peel from the flesh of the orange; remove any seeds and pulp. Cut into chunks and place in the bowl of a food processor along with a piece of orange peel (1-inch square.

Stem and wash the cranberries and place in the bowl. Stem and core the apple and chunk-cut. Add to the bowl. Process until coarsely but evenly chopped. Add the orange juice, salt and pepper and Thai spice. Process to a mince or rough applesauce texture.

Cook the relish over medium heat in large non-stick saucepan for 8 to 10 minutes, or until heated through. Reduce heat and cook another 10 minutes or until the sugar melts completely and fruit softens (see tip). Add the butter buds (if using).

Remove from the heat. Add the balsamic vinegar and stir gently to combine.

Taste the relish and correct the seasonings: spicy sweet-tart. Set aside to cool. Cover and store in the refrigerator 2 days before serving. Will keep at least 10 days in the refrigerator (sometimes longer).

Makes 2-1/2 cups.

TIP: Proceed like we would for applesauce. I stopped cooking the relish just shy of soft applesauce. The relish will be slightly stiff and the fruit wasnt softer than the nuts.

Thai seasoning: includes chile peppers, ginger, coriander, red pepper, cumin, cinnamon, star anise, salt, garlic, lemon peel, shallots, and jalapeno peppers.

NOTES : This was wonderful. Made it on Tuesday. It had aged enough by Thursday. Great today (Friday). This is a partially cooked relish where the minced fruit is cooked with sugar only until the sugar melts and the fruit is slightly soft. The texture is more like chopped pecans.

We were surprised at how well it went with mashed potatoes!

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