Cranberry Relish with Fresh Strawberries and Pink Peppercorns
The gorgeous cake comes from the pages the Cannelle et Vanille cookbook and I added a cranberry relish that has fresh strawberries and pink peppercorns, a lovely compliment to the roasted squash brown butter cake.
- 2 cups fresh cranberries
- 2 cups fresh strawberries
- 1/2 orange peel and flesh, chopped
- 1/2 teaspoon pink peppercorns
- 2 tablespoons honey
- Crème fraîche for serving