This vibrant condiment combines the tartness of fresh cranberries with a hint of sweetness and warmth from spices and jalapeño, creating a versatile chutney-like relish that pairs wonderfully with turkey and other festive dishes. The addition of golden raisins and spiced pecans not only enhances the flavor but also adds delightful texture. Whether you’re serving it alongside a roasted turkey or spreading it on a buttered dinner roll, this cranberry relish is sure to be a crowd-pleaser. Plus, any leftover candied pecans make for an excellent homemade gift or a tasty snack for your guests.
Ingredients for Texas Cranberry Relish with Candied Pecans
Candied Pecans
- 5 cups (approximately 500 grams) pecan halves
- 1 egg white
- 1 cup (200 grams) sugar
- 1 teaspoon (2.5 grams) ground cinnamon
- 1/4 teaspoon (0.5 grams) ground nutmeg
- 1/4 teaspoon (0.5 grams) ground allspice
Cranberry Relish
- 1 bag fresh cranberries, 12 oz (340 grams)
- 1 orange – zest and juice reserved
- 1 lime – zest and juice reserved
- 1 cup (200 grams) sugar
- 1/2 tablespoon (10 g) minced fresh ginger, or pickled ginger
- 1 fresh jalapeño, finely diced
- 1/2 cup (75 grams) golden raisins
- 1/2 cup (60 grams) candied pecans, chopped
How to Make Texas Cranberry Relish with Candied Pecans
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Prepare Egg Wash: In a mixing bowl, beat 1 egg white with 1 teaspoon (5 milliliters) of water until frothy.
- Coat the Pecans: Add the 5 cups (500 grams) of pecan halves to the egg white mixture and toss until each pecan is well-coated.
- Mix Sugar and Spices: In a separate small bowl, combine 1 cup (200 grams) of sugar, 1 teaspoon (2.5 grams) of ground cinnamon, 1/4 teaspoon (0.5 grams) of ground nutmeg, and 1/4 teaspoon (0.5 grams) of ground allspice.
- Candy the Pecans: Sprinkle the sugar and spice mixture over the coated pecans, tossing to ensure an even coating.
- Bake the Pecans: Spread the candied pecans in a single layer on a cookie sheet sprayed with non-stick cooking spray.
- Bake in the preheated oven for 20 minutes, stirring occasionally to prevent burning.
- Cool the Pecans: Remove the pecans from the oven and let them cool on a wire rack. Once cooled, store any leftovers in Ziploc bags or airtight containers. These candied pecans also freeze well for future use.
- Combine Relish Ingredients: In a large saucepan, combine 1 bag (12 oz / 340 grams) of fresh cranberries, zest and juice from 1 orange and 1 lime, 1 cup (200 grams) sugar, 1/2 tablespoon (10 g) minced fresh ginger, 1 finely diced fresh jalapeño, and 1/2 cup (75 grams) golden raisins.
- Cook the Relish: Place the saucepan over medium-high heat and cook until the cranberries begin to pop, approximately 10 minutes, stirring occasionally.
- Finish the Relish: Remove the saucepan from heat and fold in the 1/2 cup (60 grams) chopped candied pecans.
- Transfer the cranberry relish to a bowl and allow it to cool completely before serving.
This homemade Texas Cranberry Relish with Candied Pecans is more than just a side dish—it’s a celebration of flavors that embodies the spirit of the holidays. The balance of tart cranberries, sweet golden raisins, and the subtle warmth from jalapeño creates a unique and memorable accompaniment to your festive meals. The candied pecans add a delightful crunch and a touch of elegance, making this relish a standout addition to any holiday table. Whether you’re hosting a large family gathering or enjoying a quiet dinner with loved ones, this cranberry relish is sure to enhance your culinary experience. Share the joy by gifting leftover candied pecans to friends and family, spreading the warmth and flavor of the season. Happy Holidays!
