How To Make Cranberry Pecan Relish
Packed with the ideal mix of tart and zesty hints, this cranberry pecan relish combines balsamic vinegar and maple syrup, for a quick 15-minute condiment.
Combine the cranberries and syrup in a medium saucepan, and bring to a boil. Let them bubble gently for 4 to 5 minutes, stirring often, until the skins on the cranberries have all split and the mixture has thickened.
Cover the pan with a lid if the cranberries splatter.
While the berries are cooking, put the pecans in a small, dry skillet, and stir them over medium heat for 2 to 3 minutes until they are fragrant and lightly toasted. 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.
If some of the berries don’t burst, press them gently against the side of the pan with the back of the spoon to pop them, being careful to avoid hot splatters.
- Calories: 666.78kcal
- Fat: 18.13g
- Saturated Fat: 1.56g
- Monounsaturated Fat: 10.15g
- Polyunsaturated Fat: 5.47g
- Carbohydrates: 131.38g
- Fiber: 10.31g
- Sugar: 104.27g
- Protein: 3.05g
- Sodium: 24.17mg
- Calcium: 195.35mg
- Potassium: 591.04mg
- Iron: 1.29mg
- Vitamin A: 6.06µg
- Vitamin C: 24.26mg
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