HONEY BOURBON Pecan CRANBERRY RELISH
1/1 (12-ounce) bag fresh or frozen cranberries
1/3 cup bourbon………………………1/3 cup honey
1/3 cup dark brown sugar…………..pinch of salt
about 1/4 tsp. cinnamon
Zest 2 cup pecan pieces, toasted (I pulse a few times in food processor for “rough chop”)
peel of a small orange or tangerine (I used a "Halo" ~ Cuties are good too)
about 1 TB extra of Bourbon (to drizzle over the relish later)
****
I put the orange peel into my food processor and pulsed until it was finely chopped. Take any chunks out and throw them away. Put the food processor aside (don't bother washing), so you can pulse the pecans a little later.
.
In a medium saucepan, stir together all ingredients (except pecans) over medium heat. Bring to simmer for 13-15 minutes, uncovered, stirring occasionally. (Consistency should be very thick like a jam) ** (I have an electric stove {and simmered on 3} which tends to cook faster than gas, so if you have gas, you may need to simmer 17-20 minutes)
.
Remove from heat and let sit for 20-30 minutes to cool slightly. Use a masher to carefully mash any whole cranberries left in mixture. Set aside.
Meanwhile, toast pecans in a pan in oven just until lightly browned (on 375 about 7-12 min ~ {again, if you have a gas stove, then it may take 12-15 minutes}) and fragrant, stirring often. Fold into cranberry mixture.
Ladle into 1 or 2 jars and store in the refrigerator (will keep for 3-4 weeks). I put the extra 1 TB BOURBON over the packed cranberry relish in the jar. ** This filled 1 pint jar, plus just a little extra (exactly what the photos show ~ the jar and about 1/4 cup in a little glass dish)