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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This was delicious.
Made some for family at Christmas.
Used this recipe to make a Turkey breast in crock pot … absolutely delicious.
Jenn:
we have company coming for Christmas who have an allergy to cranberries. This sounds so good, so I’m making it to have for my family & me. But do you have suggestions for a substitute for cranberries that I can have instead?
Thanks!
Lisa
Hi Lisa, Unfortunately, the cranberries are essential here. I’m sorry!!
No problem.
I didn’t know if there was a recipe that was somewhat traditional in relish form, but minus cranberries all together.
I’m not sure if I’m explaining what I mean.
A side dish/ relish of some kind that would compliment a Christmas dinner table?
Hi Lisa, I think a chutney (even store bought) would be nice.
This is so delicious! I made it for Thanksgiving and will make again for Christmas. Sauce thickens nicely, so tasty!
My husband is not a cranberry sauce fan. This recipe made him a convert. Divine.
I had to come back to share that I have to keep making this because I have eaten this on a toasted sandwich for lunch EVERY DAY since Thanksgiving: generously smear this on the unbuttered side of one slice of bread, then smoked turkey, a slice of havarti cheese, and 1 tsp of light Hellman’s mayonnaise and 1 tsp of Dijon mustard smeared together on the unbuttered side of the other slice of bread, then toast the sandwich. So good. 😊
Hi Jenn, I’m embarrassed to say my family usually prefers the cranberry “jelly”over the whole cranberries. I decided to try your recipe because it just sounded so good. It was amazing and so incredibly easy! Not overly sweet and the vinegar was the perfect compliment to the maple syrup. Thanks again for another great recipe
Can you use agave in place of maple syrup?
This was absolutely DELICIOUS!!! It is so easy to make. As another reviewer noted, I was a bit skeptical about the tablespoon of balsamic vinegar, because even though I like balsamic vinegar, I thought it may ruin it for me but had to trust the source since Jenn’s recipes are always so good and it worked perfectly. It comes together quickly and easily too. This one is a keeper!!! Jenn, I am grateful for your generosity in sharing your recipes. I hope you had a beautiful thanksgiving.
I made this cranberry pecan relish for Thanksgiving. It was really fabulous. Layers of different flavors due to the maple syrup and balsamic vinegar. We loved it. Thank you for this wonderful recipe!
My friend said, “be sure to make that wonderful cranberry salad” ??? I had no idea what she was remembering and I am not smart enough to keep a diary of what I serve, year-to-year (but actually started one for this Thanksgiving). I liked the concept of this cranberry relish and made it a day in advance…it was well received and is a keeper. Thanks for your recipes…I have been a fan since I first tried the brussels sprouts/kale salad and read every email. Please keep them coming! and P.S. I did by the cookbook. Sigrid Price, Napa, CA 11/27/2020
💗
Glad you enjoyed!