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. It serves a large family and can be prepared in under 15 minutes.
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What is Cranberry Relish?
Cranberry relish is a sweet, tangy condiment with fresh cranberries, sugar, and spices. It is a popular side dish often served during the holiday season in the United States, particularly with Thanksgiving and Christmas dinners. The cranberries are cooked until they burst, thickening the mixture and creating a chunky sauce with a tart and sweet flavor. The addition of spices like cinnamon and nutmeg, as well as nuts and citrus, can add depth and complexity to the flavor profile.
Cranberry relish can be served cold or at room temperature and pairs well with turkey, ham, or other roasted meats. It can also be used as a spread for sandwiches or a topping for desserts like cheesecake or ice cream.
Cranberry Relish Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Fresh Cranberries: The main ingredient in cranberry relish, which provides the signature tart flavor and texture.
- Granulated Sugar or Maple Syrup: Used to sweeten the relish and balance out the tartness of the cranberries.
- Brown Sugar: Adds depth and complexity to the flavor profile and helps to thicken the sauce.
- Water: Used to help the sugar dissolve and to create a sauce-like consistency.
- Toasted Pecans or Walnuts: Provide a crunchy texture and nutty flavor that pairs well with the tartness of the cranberries.
- Cinnamon Stick: Adds warm and spicy notes to the relish.
- Allspice: Another warm and spicy flavor that complements the cranberries and cinnamon.
- Nutmeg: Adds a nutty and slightly sweet flavor to the relish.
- Orange or Lemon Juice and Zest: Adds a bright citrus flavor that balances the sweetness and tartness of the cranberries.
- Balsamic Vinegar: Adds depth and complexity to the flavor profile and helps balance out the relish's sweetness with a tangy and slightly acidic note.
Tools you'll need
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!
Substitutions
- Fresh Cranberries: Frozen cranberries can be used instead of fresh cranberries, but make sure to thaw them before using them.
- Granulated Sugar or Maple Syrup: Honey, agave nectar, or stevia can be used as a substitute for sugar or maple syrup.
- Brown or Light Brown Sugar: Dark brown or coconut sugar can be used instead of brown or light brown sugar.
- Toasted Pecans or Walnuts: Almonds, hazelnuts, or cashews can be used as a substitute for pecans or walnuts, or you can leave out the nuts entirely for a nut-free version.
- Cinnamon Stick: Ground cinnamon can be used as a substitute for cinnamon sticks.
- Allspice: A mixture of ground cinnamon, nutmeg, and cloves can be used as a substitute for allspice.
- Nutmeg: Ground cloves or ginger can be used as a substitute for nutmeg.
- Orange or Lemon Juice and Zest: Lime juice and zest can be used as a substitute for orange or lemon juice and zest.
- Balsamic Vinegar: Red wine vinegar or apple cider vinegar can be used as a substitute for balsamic vinegar.
Variations
- Spicy Cranberry Relish: Add a finely chopped jalapeno pepper or a pinch of cayenne pepper to the recipe to give the relish a spicy kick.
- Cranberry-Apple Relish: Add diced apples to the recipe to give the relish a slightly sweeter flavor and chunky texture.
- Cranberry-Orange Relish: Omit the lemon juice and zest and add more orange juice and zest to give the relish a brighter and more citrusy flavor.
- Gingerbread Cranberry Relish: Add a tablespoon of molasses and a teaspoon of ground ginger to the recipe to give the relish a warm and spicy gingerbread flavor.
- Cranberry-Pomegranate Relish: Add pomegranate seeds to the recipe to give the relish a juicy and crunchy texture and a slightly sweet and tangy flavor.
- Cranberry-Balsamic Relish: Use more balsamic vinegar and add a tablespoon of honey to the recipe to give the relish a tangy and sweet flavor.
- Cranberry-Pear Relish: Add diced pears to the recipe to give the relish a sweet and juicy flavor and a soft texture that complements the tartness of the cranberries.
How to Serve
Cranberry relish is a versatile condiment that can be served in many ways. It is a classic side dish often served with roasted turkey or ham, but it can also be used as a spread for sandwiches, a topping for yogurt or oatmeal, or a dip for crackers or cheese. To serve, transfer the cranberry relish to a serving bowl and let it sit at room temperature for a few minutes to warm up slightly.
Then, garnish with fresh herbs or orange slices for a pop of color, and serve alongside your favorite main dish. Leftover cranberry relish can be stored in an airtight container in the refrigerator for up to a week and can be used to add flavor to salads or roasted vegetables.
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.
Tips for Making The Best Cranberry Relish
- Choose fresh cranberries: Fresh cranberries are key to achieving the best flavor and texture. Look for firm cranberries without any signs of wrinkling or softness.
- Balance the sweetness and tartness: Cranberries are naturally tart, so it's important to balance that tartness with the right sweetness. Adjust the amount of sugar or maple syrup according to your taste preferences. You can start with the suggested amount in the recipe and add more if needed.
- Use citrus zest and juice: Adding citrus zest and juice, whether from oranges or lemons, brightens up the flavor of the cranberry relish. It adds a fresh and tangy note that complements the cranberries beautifully.
- Don't overcook the cranberries: It's important to cook them until they burst and the sauce thickens, but be careful not to overcook them. Overcooking can result in a mushy texture and loss of flavor. Keep a close eye on the sauce as it simmers, and remove it from heat once the cranberries have burst and the desired consistency is achieved.
- Add spices for depth: Spices like cinnamon, nutmeg, and allspice can enhance the flavor profile of the cranberry relish. These warm and aromatic spices add depth and complexity to the sauce. Use whole spices (like cinnamon sticks) rather than ground spices for better flavor infusion.
- Toast the pecans or walnuts: Toasting them before adding them to the relish enhances their nutty flavor and adds a delightful crunch. Simply spread the nuts on a baking sheet and toast them in the oven or stovetop until they turn golden and fragrant. Let them cool before adding to the relish.
- Adjust the consistency: If you prefer a thicker relish, cook it for a little longer to reduce the sauce. Conversely, if you prefer a looser consistency, add a splash of water or orange juice to thin it out slightly. Remember that the relish will thicken further as it cools.
- Allow the relish to cool and meld flavors: After cooking, let the cranberry relish cool to room temperature. This allows the flavors to meld together and develop fully. If possible, make the relish a day in advance and refrigerate it overnight to enhance the flavors even more.
FAQ
My cranberry relish is too tart. How can I make it sweeter?
You can adjust the sweetness by adding more granulated sugar or maple syrup to taste. Start with a tablespoon or two and gradually increase until you achieve the desired level of sweetness.
My relish is too thick. How can I thin it out?
If the relish is too thick for your liking, add a bit of water or orange juice and stir until you reach your preferred consistency. Start with small amounts and adjust as needed.
The cranberry relish is too runny. How can I thicken it?
If your relish is too runny, you can continue to simmer it on low heat for a few more minutes to allow excess moisture to evaporate and thicken the sauce. Alternatively, you can add a bit of cornstarch mixed with water as a thickening agent, but be sure to stir well to avoid lumps.
My cranberry relish has a bitter taste. How can I fix it?
If your relish tastes bitter, it could be due to overcooking the orange zest or using too much of the white pith when zesting. To balance the bitterness, add a bit more sugar or maple syrup to sweeten it further.
The nuts in my relish are soggy. How can I prevent this?
To maintain the crunchiness of the pecans or walnuts, it's best to add them towards the end of the cooking process, just before serving. This will help them retain their texture.
Can I make cranberry relish in advance?
Yes, cranberry relish can be made in advance and stored in an airtight container in the refrigerator for up to two weeks. It can also be frozen for longer storage. Just be sure to let it come to room temperature before serving.
Can I substitute ingredients in this recipe?
You can make some substitutions based on your preferences. For example, you can use walnuts instead of pecans or adjust the spices to your taste. However, be mindful that substitutions may alter the final flavor and texture of the relish.
What can I serve cranberry relish with?
Cranberry relish is a versatile condiment that pairs well with roasted meats like turkey or ham. It can also be served with chicken, pork, or as a topping for desserts like cheesecake or ice cream. Additionally, it works as a spread for sandwiches.
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Recipe
Easy Cranberry Relish
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
- 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.
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.