Kari’s Cranberry Walnut Relish

My sister-in-law makes a wonderful cranberry walnut relish that I just love. In fact, it’s the only cranberry sauce I’ve ever eaten that made me go back for seconds. (I know that someone out there must actually like that stuff sold in cans, but I personally would rather eat dish-soap.) This is a very simple recipe, requiring very little fuss and only a bit of time–you could make it tomorrow and toss it in the fridge until Thursday.  © 2013 My Sister's Kitchen

Cranberry Walnut Relish

  • 4 c. fresh cranberries
  • 1 c. white sugar
  • 1 c. coarsly chopped walnuts
  • 1 c. orange marmalade
  • 2 T. Lemon juice

Combine berries and sugar in shallow pan. Cover tightly with foil. Bake at 350 for 1 hour. Stir in remaining ingredients. Chill. Serve with meat or poultry.

(Note: I usually use a can of whole berry cranberry sauce instead of the fresh berries and then cut back on the sugar to ¼ c. or so. I also cook mine on the stove instead of baking in the oven.)

© 2013 My Sister's Kitchen

LB

  1. I do a similar recipe without the walnuts (I just made it today…well, yesterday now…) I chopped one whole bag of fresh berries in the blender, added a cup or two of water, a small pinch of salt, sugar to taste (I like mine a bit sweeter than most), fresh squeezed orange juice (no store bought stuff, buy your oranges and squeeze ’em), fresh lemon juice, and the zest from the oranges and lemons. I also add some spices in there, but I’m not giving away my whole recipe!!

    Anyway, I made this last year, and my dad practically insisted that I do it again this year. Good stuff, indeed…

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