With a spicy jolt from the serrano chile, this salsa is a refreshing take on the traditional accompaniment to a roasted bird, yet the flavors blend gracefully and don't overwhelm. Leftovers are delicious with tortilla chips or spread on a turkey sandwich.

Ingredients

• 12 ounces fresh cranberries, picked over and stemmed
• 1-1/2 cups peeled, cored, and coarsely chopped pears (about 2 medium or 1 large)
• 1/2 cup diced green bell pepper
• 1/4 cup honey
• 1/2 cup granulated sugar
• 1 fresh serrano chile, cored, seeded, and minced
• 1 teaspoon finely grated orange zest
• 2 tablespoons fresh orange juice
• 1 tablespoon canola oil
• Pinch salt

Directions

• Coarsely chop the cranberries (or pulse them in a food processor until coarsely chopped). Combine all the ingredients in a large bowl and toss gently. Taste and adjust the seasonings.