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.

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