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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

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.