Pecan Cranberry Relish and Warm Maple Vinaigrette


Roast ChickenPecan cranberry relish and warm maple vinaigrette poured over a roast chicken.

Recipes and photos courtesy of Vivian Howard

Pecan Cranberry Relish Ingredients

Yield: 2 cups

1 cup pecans, roughly chopped with a knife

2 tablespoons butter

1/3 cup dried cranberries

Roast chickenPecan cranberry relish and warm maple vinaigrette poured over a roast chicken.

1/3 cup leeks sliced thin, white part only

1/4 teaspoon salt

6 turns of the black pepper mill

 

Warm Maple Vinaigrette Ingredients

Yield: 1 cup

2 tablespoons butter

1/4 cup minced red onion

1/4 teaspoon salt

5 turns of the black pepper mill

1/4 teaspoon nutmeg

1/2 cup cider vinegar

2/3 cup maple syrup

 

Directions

Relish: 

1. In a 10-inch sauté pan, melt the butter.

2. Add the pecans and toast them for about 4 minutes, but watch closely and stir often to prevent them from burning.

3. Add the cranberries, leeks, salt and pepper. Continue roasting and stirring for 2 minutes.

Vinaigrette:

1. In a small saucepan, melt the butter.

2. Add the red onion and the salt. Cook until onions are soft and translucent.

3. Throw in the nutmeg, pepper and vinegar.

4. Bring it up to a boil and add the syrup. Reduce by half.

This recipe for pecan cranberry relish and warm maple vinaigrette pairs well with roast chicken

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