Cranberry Orange Pecan Relish

Ingredient amounts can vary slightly according to taste and preferences. Leftovers are great smeared on a turkey sandwich or added to a recipe for pancake, waffle or muffin batter.




one 12 oz bag fresh cranberries one small orange ½ - ¾ cup chopped pecans 1½ cups granulated sugar

Nutritional information

No nutrition information available


Coarsely pulse-chop nuts in food processor, remove and set aside in a 2 quart bowl. Cut orange in half, squeeze juice from both halves pour juice into food processor. Remove pulp from one of the orange halves, discard pulp and put the rind/peel half into the processor, discard other half of rind and all the pulp. Rinse the cranberries and drain, put cranberries into the processor with the rind half and juice. Process until orange rind is finely chopped, cranberries as well. Pour into the bowl with the nuts and stir in the sugar. Refrigerate until chilled, stir again, serve with a holiday dinner. The next day stir a few spoonfuls into pancake, waffle, or muffin batter to make delicious cranberry-orange-nut treats.