Cranberry sauce is a classic Thanksgiving dish, but it doesn't always have to be the same every year. This recipe for cranberry relish with pecans adds a twist to the crunchy texture of pecans, a delicious burst of orange juice, and a touch of balsamic vinegar.
How to Make Cranberry Relish
Note: The full instructions are provided in the recipe card below.
Rinse the cranberries with cold water, transfer ½ cup to a small bowl, and reserve. Add the cranberries, water, and sugars in a saucepan over low heat. Stir to combine and bring it to a boil, occasionally stirring, for about 5 minutes.
Reduce the heat to a simmer and add the reserved cranberries, cinnamon sticks, nutmeg, allspice, balsamic vinegar, orange juice, and zest. Stir to blend and cook until the cranberries burst and the sauce thickens for about 15 minutes.
Remove from heat and allow to cool. Taste and adjust the sugar if necessary. Stir in the toasted pecans. Serve the cranberry relish with pecans at room temperature. Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks. Enjoy!
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📖 Recipe
Easy Cranberry Relish
Cranberry sauce is a classic Thanksgiving dish, but it doesn't always have to be the same every year. This recipe for cranberry relish with pecans adds a twist with the crunchy texture of pecans, a delicious burst of orange juice, and a touch of balsamic vinegar. Plus, it serves a large family and can be prepared in under 15 minutes.
Ingredients
- 1 pound (about 4 cups) fresh Cranberry , washed and dried
- ¾ to 1 cup granulated sugar or maple syrup, depending on the level of sweetness you desire
- 1 cup brown or light brown sugar
- ⅓ cup water
- ½ cup toasted pecans or walnuts , chopped
- 1 cinnamon stick
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- Juice and zest from 1 large orange or lemon
- 1 tablespoon balsamic vinegar
Instructions
- Rinse the cranberries with cold water and transfer ½ cup to a small bowl, and reserve. In a saucepan over low heat, add the cranberries, water, and sugars. Stir to combine and bring it to a boil, stirring occasionally, for about 5 minutes. Reduce the heat to a simmer and add the reserved cranberries, cinnamon sticks, nutmeg, allspice, balsamic vinegar, orange juice, and the zest.
- Stir to blend and cook until the cranberries burst and the sauce thickens about 10 to 15 minutes. Remove from heat and allow to cool.
- Taste and adjust the sugar, if necessary. Stir in the toasted pecans. Serve the cranberry relish with pecans at room temperature. Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks. Enjoy!
Notes
How to store & reheat
To store: The leftover cranberry relish with pecans in an airtight container in the refrigerator for up to 2 weeks.
To reheat: Heat the cranberry relish with pecan in a heavy-bottomed pot over medium heat, often whisking, until warm. Whisk in additional liquid, using fresh orange juice, water, or a combination of the two, until the desired consistency is reached. Whisk in the extra liquid gradually, stirring after each addition, if needed.
Make-Ahead
Cranberry relish can be made ahead of time, which makes it a great addition to holiday menus or busy weeknight dinners. The relish can be stored in an airtight container in the refrigerator for up to a week, which means you can prepare it days or even weeks in advance. To make it ahead, follow the recipe as directed and let the relish cool completely. Next, transfer it to an airtight container and refrigerate until ready to serve.
When you're ready to serve, let the relish come to room temperature before serving, or gently reheat it in a saucepan over low heat. This allows the flavors to meld together and enhances the taste of the relish. Making cranberry relish ahead of time saves you time and allows the flavors to develop and intensify, resulting in a more delicious and flavorful relish.
How to Freeze
Cranberry relish can be frozen for up to 2-3 months, which makes it a great make-ahead option for the holiday season or busy weeknight dinners. To freeze, prepare the relish as directed in the recipe and let it cool completely. Once cooled, transfer the relish to a freezer-safe container, leaving about an inch of space at the top to allow for expansion during freezing. Seal the container tightly and label it with the date and contents.
When ready to use the relish, transfer it to the refrigerator and let it thaw overnight. Once thawed, the relish may have a slightly softer texture than when it was freshly made, but it should still taste just as delicious. Remember that freezing can sometimes affect the texture of nuts or fruit, so you may want to add fresh nuts or fruit to the relish before serving for added crunch and texture.
Notes:
- Store the leftover cranberry relish with pecans in an airtight container in the refrigerator for up to 2 weeks. To reheat: Heat the cranberry relish with pecan in a heavy-bottomed pot over medium heat, often whisking, until warm. Whisk in additional liquid, using fresh orange juice, water, or a combination of the two, until the desired consistency is reached. Whisk in the extra liquid gradually, stirring after each addition, if needed.
- Cranberry Relish with pecan made from scratch freezes well. To avoid freezer burn, store the homemade sauce in an airtight container or a ziplock Ziploc bag. Use within 2 months, and defrost overnight in the refrigerator for the best results.
Nutrition Facts
Easy Cranberry Relish
Serving Size
3 OZ
Amount per Serving
Calories
250
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
10
mg
0
%
Potassium
116
mg
3
%
Carbohydrates
54
g
18
%
Fiber
3
g
13
%
Sugar
48
g
53
%
Protein
1
g
2
%
Vitamin A
40
IU
1
%
Vitamin C
8
mg
10
%
Calcium
38
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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