Cranberry Relish with Pecans, Orange and Ginger
This cranberry relish recipe is so easy to make, and is a bright, tangy addition for your Thanksgiving or Christmas table. But don't start there, the relish also makes a delicious, zesty topping for a breakfast of steel-cut oats, or as a topping with goat cheese and crackers.
Servings: 8
Calories: 255kcal
Ingredients
- 1 ½ cups granulated sugar
- 1 tsp. grated fresh ginger
- 1 medium navel orange
- 1 12 oz. bag fresh or frozen cranberries
- ½ cup chopped pecans
Instructions
- Combine the sugar and ginger in a medium saucepan. Grate the orange peel and add to the pot, then juice the orange and add it the pot. Stir to combine.
- Simmer the mixture over medium heat, stirring often, until sugar has dissolved.
- Add the cranberries and cook, stirring often, until they pop, about 10 minutes.
- Remove the pan form the heat and stir in the pecans. Let cool.
Notes
If you're using frozen cranberries for this, there's no need to thaw them first.
Store the cranberry chutney in an airtight container in the refrigerator for up to two weeks, or freeze up to 3 months.
Nutrition
Calories: 255kcal | Carbohydrates: 46.1g | Protein: 2g | Fat: 7.9g | Sodium: 0.6mg | Sugar: 32.5g