Growing up, our Thanksgiving table wasn’t complete without opening a can of jellied cranberry sauce, cutting it with a knife, and setting it on the table. It just wasn’t Thanksgiving without it!
I cringe now at the thought of jellied cranberry sauce. Fresh is so much better.
Cranberries, are small red berries that have a tart flavor and are used for sauces, preserves, beverages and baked goods, but most people associate them with Thanksgiving turkey and dressing.
I love to experiment with different combinations when making cranberry sauce. This recipe does not cook the cranberries at all, but uses fresh, along with fruit and pecans. The combination is a tart, sweet, crunchy and fruity relish which I find works very well with turkey and dressing.
- 1 12-oz. bag of fresh cranberries
- 1/2 cup pecans, coarsely chopped and toasted
- zest of 1 orange
- 1 orange, seeded and coarsely chopped
- 1 8 oz. can crushed pineapple (drained)
- 1/2 cup Grand Marnier or orange juice (fresh)
- 1/2 cup light brown sugar
- 1 whole cinnamon stick
- 1/4 tsp. fresh shaved nutmeg
Heat oven to 350 degrees and toast pecans until fragrant (approximately 10-15 minutes). Cool and coarsely chop, set aside.
Place cranberries in a food processor.. Pulse 8 to 10 times or until mixture is coarsely chopped.
Transfer to a large bowl and add zest
orange pieces, drained pineapple, Grand Marnier, sugar, cinnamon stick and nutmeg.
Mix well to incorporate. Cover with plastic wrap, and let stand at room temperature for at least 6 hours. This will allow the fruit to macerate and break down into a sauce.
After 6 hours, taste and adjust sweetness with additional sugar if desired. Remove the cinnamon stick. Using a slotted spoon, scoop the cranberry relish (draining off most of the sauce) to a serving bowl and sprinkle with chopped pecans.
Turkey is the easiest Thanksgiving leftover food to utilize, but what about the cranberries? Transform your leftover relish into a spread that works great with toast, crackers, biscuits, or even desserts. Place 4 ounces of softened butter or cream cheese in a bowl. Beat on high until smooth. Scoop in 1/2 cup of the drained cranberry relish and stir until combined. Cover and store in the refrigerator for up to 4 days.
I hope you will give this Fresh Cranberry-Pecan Fruit Relish a try. This may become your favorite. Enjoy!
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