Ingredients
12ozfresh cranberries,(1 bag or about 3 cups)
1cuppure maple syrup
½cuppecans,chopped
1tsporange zest,grated
1tbspbalsamic vinegar
Preparation
Combine the cranberries and syrup in a medium saucepan, and bring to a boil. Let them bubble gently for 4 to 5 minutes, stirring often, until the skins on the cranberries have all split and the mixture has thickened.
Cover the pan with a lid if the cranberries splatter.
While the berries are cooking, put the pecans in a small, dry skillet, and stir them over medium heat for 2 to 3 minutes until they are fragrant and lightly toasted. Transfer to a plate to cool.
When the cranberry mixture has thickened, take it off the heat and stir in the orange zest, vinegar, and pecans. Mix well.
Serve warm or transfer to a covered container and chill.
