Cranberry Salad with Black-Cherry Juice and Toasted Pecans

Black-cherry juice has a naturally sweet-tart taste that’s a great companion to fresh cranberries. This cranberry salad, or relish, packs a zing with tangy freshness without being too sugary. Toasted pecans add both nutty flavor and a little texture to the finished dish.

Also check out Cranberry Relish with Chambord and Raisins.

Serves 6

Ingredients

• 1 tbsp olive oil
• 2 tbsp finely chopped shallot
• 1 12-oz bag fresh cranberries
• 2/3 cup white sugar
• 2/3 cup dried cherries
• 1/2 cup black cherry juice
• 1/3 cup toasted broken pecan pieces

Fresh Cranberries

Salad Ingredients

Preparation

1. Heat a saucepan over medium heat and add the oil. Add the shallot and cook, stirring frequently, until beginning to soften, 3 minutes.
2. Increase the heat to medium-high and add the cranberries, sugar, dried cherries, and cherry juice. 

Shallot Beginning to Cook 

Cranberry Mixture Added

1. Bring to a light boil, then reduce the heat and simmer until the cranberries begin to pop open and the mixture begins to thicken, 7-8 minutes. (It will continue to thicken as it cools.)
2. Remove from the heat and cool to room temperature. Stir in the pecan pieces.

Mixture Beginning to Boil

Salad Cooking Down

Cooked Salad

Serve at room temperature or cover and refrigerate until ready to use. (May be made 1-2 days ahead.)

Cranberry Salad with Black-Cherry Juice and Toasted Pecans