Best Texas Cranberry Relish With Candied Pecans Recipes

Nutty Cranberry Relish image

Provided by Food Network Kitchen

Time 32m

Number Of Ingredients 8

One 12-ounce bag fresh or frozen cranberries
1 1/2 cup sugar, plus more as needed
1 strip orange or lemon zest
2 tablespoons water
Kosher salt and freshly ground black pepper
1 orange, unpeeled
1 tart apple
1/2 cup chopped toasted pecans

Steps:

Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
Reduce the heat to low and stir in the reserved 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.

Cranberry Relish with Grand Marnier® and Pecans image

Provided by Traveling Cook

Time 3h20m

Yield 10

Number Of Ingredients 7

1 ½ cups white sugar
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
1 cup orange juice
1 tablespoon minced fresh ginger root
1 tablespoon grated orange zest
4 cups fresh cranberries
½ cup chopped toasted pecans

Steps:

Bring the sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat. Stir until the sugar has dissolved, then stir in the cranberries, and cook until they pop, about 5 minutes. Add the pecans, pour into a bowl, and refrigerate several hours until cold.

Nutrition Facts : Calories 206 calories, Carbohydrate 41.4 g, Fat 4.1 g, Fiber 2.7 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 1.6 mg, Sugar 36.3 g

Texas Cranberry Relish With Candied Pecans image

Provided by Tammy Brownlow

Time 45m

Number Of Ingredients 16

CANDIED PECANS
5 c pecan halves
1 egg white
1 c sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
CRANBERRY RELISH
1 bag(s) fresh cranberries, 12 oz
1 orange - zest and juice reserved
1 lime - zest and juice reserved
1 c sugar
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

Steps:

1. For the candied pecans, preheat oven 325 degrees. In a mixing bowl beat egg white and 1 teaspoon of water.
2. Add pecan halves and toss until coated.
3. In a small bowl add 1 cup sugar, cinnamon, nutmeg, and allspice.
4. Toss the sugar mixture with the pecan halves.
5. Spray cookie sheet with cooking spray.
6. Pour pecan mixture on the cookie sheet and bake for 20 minutes checking often making sure they don't burn.
7. Remove and cool. Store in Ziploc bags. These freeze very well.
8. For Relish: In a saucepan combine cranberries, orange zest and juice, lime zest and juice, sugar, ginger, fresh jalapeno, and raisins.
9. Cook on medium-high heat until cranberries pop, about 10 minutes.
10. Remove from heat and stir in pecans.
11. Transfer to a bowl and cool.