Cranberry Orange Relish
Fresh cranberries are simmered in a bright, sweet orange sauce, chilled, then served alongside or on top of all your favorite foods.
Equipment
- medium saucepan
Ingredients
- 12 oz fresh cranberries
- 1 large orange (zested & juiced - this is approximately 1/4-1/3 cup of juice)
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/4 cup pecans (chopped)
- 1/2 cup water
- 1/8 teaspoon salt
Instructions
- In a medium saucepan over medium heat, add the cranberries, water, honey, orange juice, cinnamon, orange zest and salt. Stir everything together to combine. Allow this mixture to come to a boil while occasionally stirring. Once boiling, reduce the heat to low and allow it to simmer.
- Let this simmer for 10-15 minutes while stirring occasionally, until the cranberries break down and the sauce thickens. It should be fairly chunky. Remove from heat after time is up and fold in the chopped pecans. Allow it to cool until it reaches room temperature, then transfer it to a container and cover. Let it cool in the fridge for at least an hour, then serve! Enjoy!
Notes
Storage - You can store the leftover cranberry orange relish, covered in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months, just thaw in the fridge when you’re ready to serve it again.
If you want you can make this up to a week ahead of time and store in the fridge until you’re ready to serve. In fact, I think it tastes better if it sits in the fridge overnight because the flavors have time to marinate.
Nutrition
Calories: 112kcalCarbohydrates: 23gProtein: 1gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 51mgPotassium: 126mgFiber: 3gSugar: 17gVitamin A: 106IUVitamin C: 24mgCalcium: 23mgIron: 0.3mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.