Sandra Lee’s Cranberry Relish Recipe Is Semi-Homemade Magic
The celebrity chef's semi-homemade recipe transforms canned cranberry sauce with toasted pecans, citrus and warm cinnamon.
For countless holidays, celebrity chef and TV host Sandra Lee has been sharing delicious easy-on-you recipes from her home to yours. And Sandra Lee’s Cranberry Relish recipe is a semi-homemade success! This 6-ingredient side comes together in a snap—and starts with a secret ingredient: canned whole-berry cranberry sauce. Lee jazzes up this holiday staple with pecans, citrus and cinnamon. And she doesn’t just use cranberry sauce as a side dish; she also uses this sweet-tart favorite as a glaze on her Christmas ham.
Sandra’s trick to bring all the flavor out of the pecans is to toast them before combining them with the rest of the relish ingredients. It can get tricky to toast nuts. Because of the oils in all nuts—some more than others—they can quickly get too brown or even burn. For Sandra Lee’s Cranberry Relish recipe, she recommends you take your time and toast the pecans on medium-low heat. And the end result is a dish you’ll make again and again.
Total Time
Prep Time
Ingredients
- 1 cup chopped pecans
- 2 (16 oz.) cans whole-berry cranberry sauce
- 1 1/2 tsp. grated orange zest
- 13 cup fresh orange juice
- 1 Tbs. lemon juice
- 1/4 tsp. ground cinnamon
Instructions
PrintIn a small nonstick skillet, heat chopped pecans over medium-low heat, stirring often, for about 5 min., or until fragrant and toasted. Scrape out of pan onto a plate to stop cooking.
In small saucepan, combine cranberry sauce, orange zest, orange juice, lemon juice and cinnamon over medium-low heat. Bring to a boil, reduce heat to a simmer and cook for 5 minutes, stirring occasionally. Remove from heat and stir in pecans. Cool slightly, then cover and refrigerate for at least 4 hours, or overnight.
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