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.
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.)