Fresh Cranberry Relish with Pecans

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/20/2020

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.

15 min Prep: 15 min
Serves: 8 Save

Ingredients (5)

  • 2 cup 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

Directions

  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.

Smoky Cranberry Mezcal Madras

The Bar

Ingredients (5)

  • 1.5 oz. Casamigos Mezcal
  • 1 oz. Orange Liqueur
  • 0.5 oz. Lime Juice
  • 1 oz. Cranberry Juice
  • Sugared Cranberry Garnish
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