Cranberry Orange Pecan Relish
Jewel-bright and bursting with tart cranberry, sweet citrus and buttery crunch, this raw relish comes together in minutes with nothing more than a food processor. It looks stunning on a festive table — ruby red flecked with orange zest and pale pecan pieces — and the flavour is lively enough to cut through the richest main course. Serve alongside a roast centrepiece or a cheeseboard, and pour a glass of off-dry Riesling.
Allergens:tree nuts (pecans)
Details
- Author: CuisineSavvy
- Cuisine: American
- Course: Condiment
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Diet: Vegan
Nutritional Values
This recipe is entirely plant-based and requires no cooking, preserving the full vitamin C content of both the fresh cranberries and the whole navel orange. Refined white sugar — used in most conventional cranberry relishes — is replaced here by pure maple syrup, which provides the same sweetness with a lower glycaemic impact and adds trace minerals such as manganese and zinc. Pecans replace any absent animal-derived garnishes and contribute heart-healthy monounsaturated fats, fibre and antioxidant vitamin E. Cranberries themselves are a notable source of proanthocyanidins, compounds associated with urinary-tract health. The whole orange, including its zest, maximises flavonoid intake from the pith and peel that would be lost if only the juice were used.
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Ingredients
Instructions
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Cranberry Orange Pecan Relish Jewel-bright and bursting with tart cranberry, sweet citrus and buttery crunch, this raw relish comes together in minutes with nothing more than a food processor. It looks stunning on a festive table — ruby red flecked with orange zest and pale pecan pieces — and the flavour is lively enough to cut through the richest main course. Serve alongside a roast centrepiece or a cheeseboard, and pour a glass of off-dry Riesling. Ingredients [ ] 340 g (12 oz) fresh cranberries, rinsed and picked over [ ] 1 whole navel orange — finely zested, then peeled and roughly chopped (all flesh and juice retained) [ ] 100 g (1 cup) pecan halves, roughly broken [ ] 3–4 tablespoons pure maple syrup, to taste [ ] Pinch of fine sea salt Instructions [ ] 1. Place the 340 g (12 oz) fresh cranberries in the bowl of a food processor fitted with the blade attachment. [ ] 2. Add the chopped orange flesh and all its juice, along with the orange zest. [ ] 3. Add 3 tablespoons of maple syrup and a pinch of fine sea salt. [ ] 4. Pulse the mixture in short bursts of 1–2 seconds, scraping down the sides of the bowl between pulses, until the relish is coarsely chopped and has a pleasingly crunchy, chunky texture. Aim for a rough, jewelled relish rather than a smooth purée — around 10–14 pulses should be sufficient. [ ] 5. Scatter in the broken pecan pieces and pulse just 2–3 times more so the nuts are incorporated but retain some texture and bite. [ ] 6. Taste and add the remaining tablespoon of maple syrup if you prefer a slightly sweeter balance against the tart cranberries. [ ] 7. Transfer to a serving bowl or an airtight container. Serve immediately, or refrigerate for at least 30 minutes to allow the flavours to meld. The relish will keep, covered, in the fridge for up to five days. https://www.cuisinesavvy.com/recipe/cranberry-orange-pecan-relish
External Recipes
- Cranberry Orange Relish (Health Score: 72)
HealthScore: 89
Built on two whole fruits and raw pecans with no added oil, this relish is a genuinely clean, unprocessed condiment. The maple syrup adds a noticeable hit of sugar — roughly 1–2 teaspoons per serving — so it is best treated as a flavourful accent rather than a side dish eaten by the bowlful.