Pecan and Cranberry Relish
Ingredients
Regarding the Relish:
- Twelve ounces (about three cups) of fresh or frozen cranberries
- One cup of sugar (to taste)
- Half a cup of water (or, for added taste, orange juice)
- Half a cup of chopped pecans, toasted if preferred
- Half a teaspoon of optional cinnamon
- One orange’s zest (optional)
- Half a teaspoon of optional vanilla essence
Directions
Get the cranberries ready:
- Remove any stems or broken berries and rinse the cranberries under cold water if you’re using fresh ones. It is not necessary to defrost frozen cranberries.
Prepare the cranberries:
- Put the cranberries, sugar, and water (or orange juice) in a medium saucepan.
- Over medium heat, bring the mixture to a boil. Reduce the heat to a simmer after it reaches a boil.
Simmer:
- Cook until the cranberries pop and the mixture thickens, about 10 to 15 minutes. Stir from time to time. In the final minutes of cooking, add the orange zest and cinnamon, if using.
Include the pecans:
- After taking the pot off of the burner, add the chopped pecans and, if using, the vanilla extract. The relish should be allowed to cool to room temperature.
Calm down:
- After cooling, move the relish to an airtight container or a serving plate. Before serving, let it sit in the refrigerator for at least two hours. As it cools, the flavors will combine.
Serve:
- Serve the cranberry pecan relish as a spread on sandwiches and crackers or as a side dish for roasted meats.
Advice
- Storage: Keep any leftover relish in the fridge for up to a week in an airtight container.
- Variations: To add more texture and flavour, add more ingredients such raisins, dried cranberries, or sliced apples.
- Serving Ideas: This relish is a great accompaniment to holiday meals and goes nicely with cream cheese on a cracker.
Full of crunch and flavour, this Cranberry Pecan Relish is a festive and refreshing addition to your table. Have fun!