Texas Cranberry Relish With Candied Pecans Recipes

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.

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.

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.