1 orange, zested and juiced
1/2 cup chopped pecans
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Rinse the cranberries under cold water and discard any that are soft or damaged.
In a medium saucepan over medium heat, combine the cranberries, sugar, orange zest, and orange juice.
Stir the mixture until the sugar dissolves and bring it to a simmer.
Cook for about 10-15 minutes, or until the cranberries start to pop and the mixture thickens.
Remove the saucepan from the heat and stir in the chopped pecans, cinnamon, and nutmeg.
Let the relish cool to room temperature, then transfer it to a serving dish or airtight container.
Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Variations & Tips
For a citrusy twist, add the zest and juice of a lemon along with the orange. If you prefer a bit of spice, a pinch of cayenne pepper can add a subtle kick. For a nut-free version, simply omit the pecans. You can also experiment with adding diced apples or pears for extra texture and sweetness. If you’re short on time, this relish can be made a day or two in advance, as the flavors only get better with time.
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