Texas Cranberry Relish with Candied Pecans

Tammy Brownlow

By
@DoughmesticGoddess

Great anytime of the year.


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Comments:

Serves:

Makes about 2 cups

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

candied pecans:
5 c
pecan halves
1
egg white
1 c
sugar
1 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/4 tsp
ground allspice
cranberry relish:
1 bag(s)
12oz bag fresh cranberries
1
orange - zest and juice reserved
1
lime - zest and juice reserved
1 c
sugar
1/2 Tbsp
minced fresh ginger, or pickled ginger
1
fresh jalapeno finely diced
1/2 c
golden raisins
1/2 c
candied pecans, chopped

Directions Step-By-Step

1
For the candied pecans:

Preheat oven 325 degrees. In a mixing bowl beat egg white and 1 teaspoon of water. Add Pecan halves and toss until coated. In a small bowl add 1 cup sugar, cinnamon, nutmeg, and allspice.
2
Spray cookie sheet with cooking spray. Pour pecan mixture on cookie sheet and bake for 20 minutes checking often making sure they don't burn. Remove and cool. Store in ziplock bags. These freeze very well.
3
For Relish:

In a sauce pan combine cranberries, orange zest and juice, lime zest and juice, sugar, ginger, fresh jalapeno, and raisins. Cook on medium high heat until cranberries pop, about 10 minutes. Remove from heat and stir in pecans. Transfer to a bowl and cool.

About this Recipe

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids