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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I make fresh cranberry sauce/relish every year because I love it, even if I’m the only one. This recipe is a winner. I was worried about the taste of the maple syrup with the berries (I’m used to sugar) but it was lovely, along with the orange zest and vinegar. The pecans add a nice crunch. Definitely a “make again” recipe. Thanks, Jennifer!
Oh my! No one but me wanted cranberry sauce for Thanksgiving this year but I couldn’t go without. I decided it was a good chance to try something a bit different and this recipe was it. I made it Wednesday night and wasn’t too sure about it…it had a very decidedly balsamic aroma and taste. But after refrigerating overnight the flavors just melded together perfectly. Even my determined canned cranberry jelly aficionado liked it.
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.
I think I cooked the cranberries too long as it is thicker than I imagine it should be. What can I do to thin it a tad. Grand Marnier, perhaps? Something else? and how much.
Thanks.
Hi Deb, Grand Marnier would be delicious; you could also use orange juice or water.
Too many ads; don’t send anymore–it’s 23 pages to print one out!!
Hi Marica, Based on what you experienced, I’m assuming that you must’ve used the drop-down “Print” function on your computer. Instead of doing that, when you’re viewing the full recipe (near the bottom of the page), look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Select that and it (and it will open a dialog box that gives you printing options/will print only the recipe and not all the other materials.) Hope that helps!
And if you’d like to unsubscribe, feel free to click the unsubscribe button on the bottom of your newsletter (or let me know and I can take care of it for you).
Jenn, may I use frozen cranberries? If yes, thaw first or use frozen? Thanks. Susan
Hi Susan, yes, you can use frozen cranberries and it’s fine to cook them from frozen or to thaw them – either will work. Hope you enjoy the relish!
Um…wow! I thought the cranberry chutney (https://www.onceuponachef.com/sauces/cranberry-chutney.html) was the best cranberry condiment I had ever tasted but then I made this. Looks like I will now be making jars of this for everyone that came to Christmas dinner.
Homemade cranberry sauce is always part of our Thanksgiving dinner. I’ve tried many recipes throughout the years and this is the BEST! Everyone loved it.
This relish is a winner. My husband lost his senses of taste and smell after treatment for leukemia. He smiled with his first bite of this relish as the tartness came through.
Made this for tomorrow’s Family & Friends dinner. A slight variation, I am adding New Mexican Hatch green chile for a bit of a zing. I taste tested after about an hour in the fridge. YUMS! Very easy and fun to make.
i’m in Santa Fe and adding Chimayo Red Chile powder!! Happy Thanksgiving 🙂