Eat, Drink and Cranberry | Desert Botanical Garden


Cranberry Prickly Pear Relish

Recipe By Barb Fenzel


Hazelnuts, also called filberts, add a delicious crunch to this relish. To toast them, place on a baking sheet and bake at 350° for 10 to 15 minutes. Remove them from the oven and wrap them in a clean kitchen towel.  Roll the towel back and forth until most the skins have loosened; use immediately or store in the freezer. 

Makes about 4 cups


  •  4 prickly pear tunas, peeled
  • 1/2 cup fresh orange juice
  • 1/2 cup sugar
  • 3 cups cranberries, coarsely chopped in a food processor
  • 1/2 cup coarsely chopped toasted hazelnuts
  • 2 tablespoons grated orange zest


  1. Purée the peeled prickly pear tunas in a blender or food processor; strain and set aside. 
  2. Put orange juice and sugar in a small heavy saucepan and heat over medium heat, stirring, until sugar is dissolved.  Remove from heat and stir in cranberries and prickly pear puree; allow to cool to room temperature. 
  3. Put cooled cranberry mixture in a non-reactive bowl.  Stir in hazelnuts and orange zest.

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