Cranberry Relish Christmas Cheer

 Adapted from an American recipe from Once Upon a Chef

This is a Thanksgiving Recipe but in Australia, we like to serve Cranberry sauce or relish with our Christmas fare.  Flavoured with maple syrup, orange zest, and balsamic vinegar, this nutty cranberry relish is a delicious alternative to cranberry sauce.  Cranberries are generally unavailable in Australia but Woolworths sell frozen berries. Another alternative (cheats) to achieve a similar result is to buy, Ocean Spray  Whole Cranberry Sauce from Coles then add orange zest, balsamic vinegar and pecans.  

INGREDIENTS

•  About 3 cups fresh cranberries or frozen  
• 1 cup pure maple syrup (1/2 cup for Australian taste)
• 1/2 cup chopped pecans
• 1 teaspoon grated orange zest
• 1 tablespoon balsamic vinegar

INSTRUCTIONS

1. Combine the cranberries and syrup in a medium saucepan, and bring to a boil. Let them bubble gently, stirring often until the skins on the cranberries have all split and the mixture has thickened, 4 to 5 minutes (cover the pan with a lid if the cranberries splatter).
2. While the berries are cooking, put the pecans in a small, dry skillet, and stir them over medium heat until they are fragrant and lightly toasted, 2 to 3 minutes. Transfer to a plate to cool.
3. When the cranberry mixture has thickened, take it off the heat and stir in the orange zest, vinegar, and pecans. Mix well. Serve warm or transfer to a covered container and chill.
4. Make-Ahead/Freezing Instructions: The relish will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.