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 made Karen’s Kentucky butter cake, you’re missing out!). I made the relish for Thanksgiving last year, and it was a huge hit, so I’ve been holding onto the recipe to share with you ever since. The addition of maple syrup, orange zest, balsamic vinegar, and toasted pecans makes it a delicious alternative to traditional cranberry sauce. I like the relish best warm, but it can also be served cold or at room temperature.
“I made this for Thanksgiving, and it was a hit! The folks who didn’t think they liked cranberries and the folks who were used to the canned stuff all loved it! I can’t wait to use the leftovers on turkey sandwiches.”
What You’ll Need To Make Cranberry Pecan Relish
- Fresh Cranberries: As the star of the recipe, cranberries bring a vibrant tartness that defines the relish, while 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: The grated zest provides a fragrant, citrusy brightness that lifts the richness of the syrup and cranberries, adding a refreshing burst of flavor.
- 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 dish will be welcome on our table anytime! All enjoyed it, even the skeptical ones!
We like to create your recipes. Always wonderful directions and easily accomplished.
This was a game changer!!! We redid a Thanksgiving round 2 because…well, just because! This relish was so great we made it the second time as well. It will follow us into future Thanksgivings as well. Thanks for the recipe!!
I have made this “classic” cranberry sauce several times. It is the best! Rave comments from friends and family. Truly delicious.
I made this to add as a jelly to my ham and Swiss sandwiches I construct them on large flaky buttery crescents. This adds welcome texture to a very rich sandwich.
I have also used this as a salad dressing after thinning it out a bit with a little water and vinegar. Works amazingly!
Thanks,
John
This recipe caused a family feud….who ate the last bite?!?!? It takes your roasted Turkey recipe up a notch. So simple and so tasty!
LOL – Glad it was a hit!
we are two seniors in their 80s but still enjoy good food. we prepare many of your recipes and love them. This relish was delicious. I froze half of it and we ate the rest for the following week.
i will pass this recipe onto the rest of the family whom we have not seen now for almost a year. It is a nice way to stay in touch. will keep this easy to make delicious relish for all of our special occasions. thank you.
Turkey (any time of the year) is not turkey, without cranberry sauce. For years I have searched real cranberry sauce recipes and often have mixed several together. This time you have perfected what I think is “the best”. It’s not too sweet and just the right consistency. The maple syrup is the key. I actually made one recipe with pecans for the table and one recipe without nuts for no nut people and found that works really well on sandwiches. This is one of my favorites from Once Upon a Chef. thank you
LOVE this as an alternative to classic cranberry sauce! It’s a wonderful accent to traditional holiday meals and (perhaps more importantly) is absolutely delicious with leftovers! Pro-tip: add a little to your leftover turkey sandwich – YUM!!!
Maple syrup never disappoints in a recipe but the balsamic vinegar is genius addition! I love serving this recipe – but just for Thanksgiving or Christmas. It’s always a bit with our guests. A favorite idea is to serve it alongside a smoked turkey breast on a grazing board.
this was a delicious alternative to regular old cranberry sauce ! and so easy to make.
Thanks Jenn! Love your recipes!