Texas Cranberry Relish with Candied Pecans

Tammy Brownlow


Great anytime of the year.


★★★★★ 1 vote

Makes about 2 cups
15 Min
30 Min
Stove Top


  • ·
    candied pecans:
  • 5 c
    pecan halves
  • 1
    egg white
  • 1 c
  • 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
  • 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

How to Make Texas Cranberry Relish with Candied Pecans


  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.

Printable Recipe Card

About Texas Cranberry Relish with Candied Pecans

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

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