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
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.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
