Best 3 Cranberry And Walnut Relish Recipes
Discover a culinary journey of flavors with our exploration of the best cranberry and walnut relish recipes. Whether you're seeking a tangy and sweet relish to complement your holiday feast or a versatile condiment to elevate everyday meals, this article will guide you through a selection of delectable recipes that showcase the perfect balance of tart cranberries and crunchy walnuts. From classic preparations to innovative twists, let us take you on a taste adventure as we uncover the secret to creating the ultimate cranberry and walnut relish.
Let's cook with our recipes!
CRANBERRY AND WALNUT RELISH
A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.
Provided by David Leite
Categories condiments
Time 30m
Yield 5 cups
Number Of Ingredients 11
Steps:
- Tie rosemary and sage together with kitchen twine, and set aside. Place a medium enameled or stainless steel saucepan over medium-low heat, and melt butter. Add onion. Cover and cook, stirring occasionally, until tender but not browned, about 5 minutes.
- Add rosemary and sage, dried cranberries, apple cider, orange juice, 1 cup sugar and the salt. Simmer until liquid is reduced by half. Add fresh cranberries and simmer, stirring frequently to prevent burning, until relish is thick and sticky, 15 to 20 minutes. Taste and adjust sugar as needed. Add walnuts and allow to cool. Allow relish to chill, preferably overnight, before serving.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 44 grams, TransFat 0 grams
CRANBERRY AND WALNUT RELISH
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Side Cranberry Cranberry Sauce Mustard Chile Pepper Currant Maple Syrup Vinegar Walnut Parsley Vegan Vegetarian Wheat/Gluten-Free Condiment
Yield Makes about 2 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toast mustard seeds in a dry small saucepan over medium-low heat, rolling around in pan often, until seeds start to pop, about 3 minutes. Remove from heat and add shallot, chile, currants, maple syrup, vinegar, allspice, and 1/2 tsp. salt (mixture will sputter a bit). Stir well to dissolve salt. Let sit until currants are plumped and mixture is cool, 15-20 minutes.
- Meanwhile, toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
- Pulse walnuts and cranberries in a food processor until very coarsely chopped but with a few whole cranberries in the mix, about 5 short pulses. Transfer to a large bowl and work in shallot mixture. Cover and let sit at least 30 minutes.
- Just before serving, taste and season relish with more salt; stir in parsley.
- Do Ahead
- Relish (without parsley) can be made 4 days ahead. Chill.
CRANBERRY AND WALNUT RELISH
Steps:
- Tie rosemary and sage together with kitchen twine, and set aside. Place a medium enameled or stainless steel saucepan over medium-low heat, and melt butter. Add onion. Cover and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add rosemary and sage, dried cranberries, apple cider, orange juice, 1 cup sugar and the salt. Simmer until liquid is reduced by half. Add fresh cranberries and simmer, stirring frequently to prevent burning, until relish is thick and sticky, 15 to 20 minutes. Taste and adjust sugar as needed. Add walnuts and allow to cool. Allow relish to chill, preferably overnight, before serving.
Tips:
- Use fresh cranberries: Fresh cranberries have a brighter flavor and a more vibrant color than frozen or dried cranberries.
- Chop the walnuts finely: Finely chopped walnuts will distribute their flavor more evenly throughout the relish.
- Use a sharp knife to dice the onion: A sharp knife will help you get a clean, even dice.
- Don't overcook the relish: The relish should be cooked just until the cranberries have softened and the sugar has dissolved.
- Let the relish cool completely before serving: This will allow the flavors to meld together.
- Serve the relish within a week: The relish will keep in the refrigerator for up to a week.
Conclusion:
Cranberry and walnut relish is a delicious and versatile condiment that can be enjoyed in many different ways. It is perfect for holiday meals, but it can also be enjoyed as a snack or appetizer. The combination of sweet, tart, and crunchy flavors makes this relish a favorite of many people. If you are looking for a new and exciting way to enjoy cranberries, give this relish a try. You won't be disappointed!
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