A delightful twist on the classic cranberry chutney, perfect for holiday gatherings.
Peel and finely mince the ginger and garlic.
Use a microplane for a finer texture, which helps the flavors blend better.
Combine the ginger, garlic, apple cider vinegar, brown sugar, cinnamon, and allspice in a heavy-bottomed pot.
Stir continuously to ensure the sugar dissolves evenly.
Simmer the mixture over medium heat until it thickens slightly, about 10 minutes.
Keep an eye on the pot to prevent burning.
Stir in the cranberry sauce and orange zest, and cook for another 5 minutes.
Mix well to ensure the zest is evenly distributed.
Fold in the chopped pecans and remove from heat.
Add the nuts at the end to retain their crunch.
Let the relish cool before transferring it to an airtight container. Refrigerate until ready to serve.
Cooling allows the flavors to meld together for a richer taste.
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