Nutty Cranberry Relish
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 233
- Total Fat
- 5
- Saturated Fat
- 0
- Carbohydrates
- 49
- Dietary Fiber
- 4
- Sugar
- 43
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 301
- Total: 32 min
- Active: 10 min
Ingredients
One 12-ounce bag fresh or frozen cranberries
1 1/2 cup sugar, plus more as needed
1 strip orange or lemon zest
2 tablespoons water
Kosher salt and freshly ground black pepper
1 orange, unpeeled
1 tart apple
1/2 cup chopped toasted pecans
Directions
- Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
- Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
- Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
- Reduce the heat to low and stir in the reserved 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
- Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
- Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.
Cook’s Note
To toast nuts, spread them out on a baking sheet and toast in a 350 degrees F oven until golden, about 7 minutes.