Nutty Cranberry Relish

Season: Fall


12 oz fresh cranberries

1 ½ cups sugar

1 strip of orange or lemon zest

2 tbsp water

1 orange, unpeeled

Kosher salt and freshly ground black pepper

1 tart apple

½ cups chopped toasted pecans


1. Put the cranberries in a medium saucepan and transfer ½ cup of the cranberries to a small bowl.

2. Add 1 cup sugar, the strip of zest, and the water to the saucepan and cook over low heat, stirring occasionally until the sugar dissolves and the cranberries are soft- about 10 minutes.

3. Increase the heat to medium and cook until the cranberries burst- about 12 minutes.

4. Reduce the heat to low and stir in the reserved ½ cup cranberries. Season with salt and pepper to taste and add more sugar if desired.

5. Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with ½ cup sugar in a food processor.

6. Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.