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 tried Karen’s Kentucky butter cake, you’re seriously missing out!). I made the relish for Thanksgiving last year, and it was such a hit that I’ve been saving the recipe to share with you ever since. With maple syrup, orange zest, balsamic vinegar, and toasted pecans, it’s a flavorful twist on traditional cranberry sauce. I love it best served warm, but it’s just as good cold or at room temperature.
“I made this sauce at Christmas to go with the turkey, we had lots left over so used it like jam on toast or with various cheeses. So simple to make but delicious.”
What You’ll Need To Make Cranberry Pecan Relish
- Fresh Cranberries: Bring a vibrant tartness that defines the relish; their natural pectin helps thicken the mixture as they cook down.
- Pure Maple Syrup: This natural sweetener balances the cranberries’ tartness, adding a rich, earthy sweetness that elevates the overall flavor without being too sugary.
- Chopped Pecans: The toasted pecans introduce a satisfying crunch and a warm, nutty flavor that contrasts beautifully with the softness of the cooked cranberries.
- Orange Zest: Lends a citrusy brightness.
- Balsamic Vinegar: Its subtle acidity enhances the sweetness of the syrup and cranberries, while adding a layer of complexity and a slightly tangy finish to the relish.
- Jump to the printable recipe for precise measurements
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.
Make-Ahead/Freezer-Friendly Instructions
The relish will keep nicely for 10 days in a covered container in the refrigerator. The relish can also be frozen for up to two months. Thaw overnight in the refrigerator before using.
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Cranberry Pecan Relish
Flavored with maple syrup, orange zest, and balsamic vinegar, this nutty cranberry relish is a delicious alternative to cranberry sauce.
Ingredients
- 1 (12-oz) bag fresh cranberries (about 3 cups)
- 1 cup pure maple syrup
- ½ cup chopped pecans
- 1 teaspoon grated orange zest
- 1 tablespoon balsamic vinegar
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). 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.
- Make-Ahead/Freezing Instructions: 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.
Nutrition Information
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- Per serving (10 servings)
- Serving size: Approximately 3 tablespoons
- Calories: 137
- Fat: 4 g
- Saturated fat: 0 g
- Unsaturated fat: 0 g
- Carbohydrates: 26 g
- Sugar: 21 g
- Fiber: 2 g
- Protein: 1 g
- Sodium: 5 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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LOVED your Cranberry Pecan Relish!!! Husband and I both loved this, gobbled it up in 2 days! I really like balsamic vinegar but was a tad “iffy” about it with cranberries, as it is a strong flavor. But boy does it work! The maple syrup gives that perfect sweet/tart combo without being too much either way, or just tasting like maple syrup, I really didn’t even notice the maple. Can not think of anything that would make this cranberry dish tastier…you nailed it! Makes an excellent “jam” on fresh sourdough bread!! Unreal.
Hi Jen,
Is it possible to substitute the fresh cranberries for dried? It’s difficult to find fresh or frozen whole cranberries in the country I live in unfortunately!
How would you change the recipe if you could substitute dried cranberries?
Thanks very much,
Henry
Unfortunately, dried cranberries won’t work in this — sorry!
Could I substitute walnuts for the pecans?
Sure, Kathy – I think walnuts would be delicious.
This is delicious as written and so quick and easy, previewed last night when I made it (along with your rolled stuffed turkey breast and Kentucky Butter Cake) for today. We are thankful for YOU and all of your wonderful recipes – Happy Thanksgiving!
Hi Jenn,
I have been a fan for a year or so, having found several of your recipes to be extraordinarily delicious (quiches, lemon desserts & key lime pie to name a few). After having made the cranberry dish tonight, I am laughing happily. My wife is a so-so cranberry fan, but she loved this version and had some for dessert tonight with plans to add to her oatmeal tomorrow am. It may not make it to Thanksgiving dinner – and that is OK!
Thank you for another delicious recipe! Happy Thanksgiving to you & your family.
Ha! So glad she enjoyed it, Ben. Happy Thanksgiving!
Absolutely delicious. Subtle flavor. Cranberries shine through
Does Karen Tannenbaum have a blog spot?
Hi Keira, No I don’t believe so. She just sends me her favorite recipes every so often, which I appreciate!
So good and so easy to make. I just made it and it’s so good. The pecans are such a nice addition. Gave my 8 and 6 year old boys a taste and they are licking the spoon.
So delicious! You’ve done it again Jenn! I did use 1/2 c.maple syrup and 1/2 c. Ruby Port, as an homage to my earlier fave cranberry sauce. Simple to make and so very tasty!
Happy Thanksgiving to you and your family and all your fans.
I’d love to make this for Thanksgiving dinner! I’d prefer to serve this warm so is it possible to make 1-2 days in advance, keep in the refrigerator and reheat? If so, would you recommend reheating in the microwave or on the stove? Thank you! I love your website.
Hi Mary, You could reheat it either way — whatever is easier for you. Hope you enjoy it!