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texas cranberry relish with candied pecans

(2 ratings)
Blue Ribbon Recipe by
Tammy Brownlow
Dallas, TX

Great any time of the year.

Blue Ribbon Recipe

Relish is a must on the holiday table alongside turkey and this is an easy homemade cranberry relish recipe. It's tart with a lightly sweet syrup. The golden raisins and spiced pecans add sweetness, texture, and flavor. Jalapeno does not add a lot of spice, just a bit of warmth to the relish. You could almost call this a chutney. Besides serving with turkey, this would be delicious on a buttered dinner roll. The candied pecans recipe makes more than you'll need for this cranberry relish. What's leftover would make a delicious gift or a nice snack for guests with dinner.

— The Test Kitchen @kitchencrew
(2 ratings)
yield serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For texas cranberry relish with 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
  • 1 bag
    fresh cranberries, 12 oz
  • 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

  • Egg white and water mixed together in a bowl.
    For the candied pecans, preheat oven 325 degrees. In a mixing bowl beat egg white and 1 teaspoon of water.
  • Pecans coated in egg white.
    Add pecan halves and toss until coated.
  • Sugar and spices in a bowl.
    In a small bowl add 1 cup sugar, cinnamon, nutmeg, and allspice.
  • Tossing the pecans in the sugar mixture.
    Toss the sugar mixture with the pecan halves.
  • Cookie sheet coated in non-stick spray.
    Spray cookie sheet with cooking spray.
  • Pecan halves poured onto cookie sheet.
    Pour pecan mixture on the cookie sheet and bake for 20 minutes checking often making sure they don't burn.
  • Pecans cooling on a wire rack.
    Remove and cool. Store in Ziploc bags. These freeze very well.
  • Relish ingredients added to a saucepan.
    For Relish: In a saucepan combine cranberries, orange zest and juice, lime zest and juice, sugar, ginger, fresh jalapeno, and raisins.
  • Relish simmering on the stove.
    Cook on medium-high heat until cranberries pop, about 10 minutes.
  • Folding in the candied pecans.
    Remove from heat and stir in pecans.
  • Cranberry relish cooling in a bowl.
    Transfer to a bowl and cool.