Fresh Cranberry Relish with Pecans

Kitchen Tested
  • Yield 4 cups
  • Prep 15 mins
  • Cook 0 mins

This recipe is great leftover and will keep about a week in the refrigerator.


Don't favor pecans? Try it with lightly toasted hazelnuts instead.


2 cups fresh cranberries
1 -- medium orange, sections and grated rind
1/3 to 1/2 cup sugar
1/2 cup chopped pecans
1 -- Granny Smith apple, finely chopped


  1. Wash cranberries; drain well. Remove any soft, discolored or broken berries.
  2. Place cranberries in bowl of a food processor; pulse to chop coarsely. Add orange sections. Pulse.
  3. Transfer to a bowl. Add sugar, chopped pecans, orange rind and apple. Stir well. Refrigerate at least 2 hours before serving.



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