Cranberry Pecan Relish
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Flavored with maple syrup, orange zest, and balsamic vinegar, this nutty cranberry relish is a delicious alternative to cranberry sauce.
This cranberry pecan relish recipe comes from Karen Tannenbaum, one of my longtime readers and recipe pen pals (if you haven’t made Karen’s Kentucky butter cake, you’re missing out!). I made the relish for Thanksgiving last year and it was a huge hit, so I’ve been holding onto the recipe to share with you ever since. The addition of maple syrup, orange zest, balsamic vinegar, and toasted pecans makes it a delicious alternative to traditional cranberry sauce. I like the relish best warm, but it can also be served cold or room temperature.
What You’ll Need To Make Cranberry Pecan Relish
Step-by-Step Instructions
Combine the cranberries and syrup in a medium saucepan, and bring to a boil.
Let them bubble gently, stirring often, until the skins on the cranberries have all split and the mixture has thickened, 4 to 5 minutes (cover the pan with a lid if the cranberries splatter).
Eyeball them, and if some of the berries don’t burst, press them gently against the side of the pan with the back of your spoon to pop them, being careful to avoid hot splatters.
While the berries are cooking, put the pecans in a small, dry skillet, and stir them over medium heat until they are fragrant and lightly toasted, 2 to 3 minutes. Transfer to a plate to cool.
When the cranberry mixture has thickened, take it off the heat and stir in the orange zest, vinegar, and pecans. Mix well.
Serve warm or transfer to a covered container and chill. The relish will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.
You May Also Like
- Fresh Cranberry Sauce
- Cranberry Chutney
- Cranberry Nut Bread
- Cranberry-Dijon Vinaigrette
- Apple Cranberry Oat Crumble
- Best Thanksgiving Side Dishes
Cranberry Pecan Relish
Flavored with maple syrup, orange zest, and balsamic vinegar, this nutty cranberry relish is a delicious alternative to cranberry sauce.
Ingredients
- 1 (12-oz) bag fresh cranberries (about 3 cups)
- 1 cup pure maple syrup
- ½ cup chopped pecans
- 1 teaspoon grated orange zest
- 1 tablespoon balsamic vinegar
Instructions
- Combine the cranberries and syrup in a medium saucepan, and bring to a boil. Let them bubble gently, stirring often, until the skins on the cranberries have all split and the mixture has thickened, 4 to 5 minutes (cover the pan with a lid if the cranberries splatter). If some of the berries don't burst, press them gently against the side of the pan with the back of your spoon to pop them, being careful to avoid hot splatters.
- While the berries are cooking, put the pecans in a small, dry skillet, and stir them over medium heat until they are fragrant and lightly toasted, 2 to 3 minutes. Transfer to a plate to cool.
- When the cranberry mixture has thickened, take it off the heat and stir in the orange zest, vinegar, and pecans. Mix well. Serve warm or transfer to a covered container and chill.
- Make-Ahead/Freezing Instructions: The relish will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.
Nutrition Information
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- Per serving (10 servings)
- Serving size: Approximately 3 tablespoons
- Calories: 137
- Fat: 4 g
- Saturated fat: 0 g
- Unsaturated fat: 0 g
- Carbohydrates: 26 g
- Sugar: 21 g
- Fiber: 2 g
- Protein: 1 g
- Sodium: 5 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I’m going to make this for Thanksgiving. But I hate maple. Can you taste the maple? Also, would honey be an appropriate substitute? Or should I stick with the maple syrup?
Hi Scott, the maple flavor is not overpowering, but it’s there so if you’re not a fan, it’s fine to replace it with honey. Hope you enjoy!
Delicious. I was afraid it may be too sweet with a cup of maple syrup but it was perfect. The pecans make it a bit special.