Best 8 Cranberry Walnut Relish Ii Recipes

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For those with a penchant for tangy and piquant flavors, "Cranberry Walnut Relish II" stands as a culinary masterpiece. This delectable relish, a vibrant symphony of tart cranberries, crunchy walnuts, and a touch of zesty orange, elevates any dish it graces. Whether adorning a roasted turkey, enlivening a simple cheese platter, or adding a pop of flavor to your favorite sandwich, this relish is sure to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

ALMOST-FAMOUS CRANBERRY WALNUT RELISH



Almost-Famous Cranberry Walnut Relish image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 4

1 orange
2 cups fresh or frozen cranberries (about 8 ounces)
3/4 cup sugar
1/4 cup chopped walnut pieces

Steps:

  • Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

CRANBERRY WALNUT RELISH II



Cranberry Walnut Relish II image

I inherited this recipe from my Mom. It is assigned to me every year along with the relish tray. I am no great cook, so you can be sure it's very easy. It's so great, it's the only cranberry dish we serve!

Provided by Judy

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 3h55m

Yield 40

Number Of Ingredients 5

1 (12 ounce) package fresh or frozen cranberries
¾ cup white sugar
¾ cup coarsely chopped walnuts
¾ cup orange marmalade
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cranberries in a small, shallow baking dish. Sprinkle with sugar.
  • Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat.
  • Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.

Nutrition Facts : Calories 47.6 calories, Carbohydrate 9.1 g, Fat 1.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 3.6 mg, Sugar 7.8 g

CRANBERRY - WALNUT RELISH



Cranberry - Walnut Relish image

Provided by Food Network

Time 15m

Yield 5 cups

Number Of Ingredients 9

1/2 cup granulated sugar
1/4 cup loosely packed dark brown sugar
1/4 cup maple syrup
3/4 cup water
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 pound fresh or frozen cranberries
4 naval oranges, peeled and divided into segments
1/2 cup coarsely chopped walnut pieces

Steps:

  • Bring the sugars, syrup, water, cinnamon, and nutmeg to a boil. Reduce to a simmer and cook gently 5 minutes. Add the cranberries and continue to simmer, uncovered, until half the berries "pop". Remove from the heat and stir in the orange segments. Cool, stir in the walnut pieces, and serve.;

CRANBERRY AND WALNUT RELISH



Cranberry and Walnut Relish image

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

1 tablespoon mustard seeds
1 medium shallot, finely chopped
1 Fresno chile, seeds and ribs removed, finely chopped
3 tablespoon dried currants
3 tablespoon pure maple syrup
3 tablespoon sherry vinegar or red wine vinegar
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt, plus more
1/2 cup walnuts
12 ounces fresh (or frozen, thawed) cranberries
1/3 cup chopped parsley

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 WALNUT RELISH I



Cranberry Walnut Relish I image

This is delicious yet easy to make. Best of all, it can be made several days ahead since it will keep for 3 weeks refrigerated or up to 3 months frozen.

Provided by Marlene

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Yield 8

Number Of Ingredients 5

12 ounces fresh or frozen cranberries
¾ cup white sugar
1 (12 ounce) jar orange marmalade
1 tablespoon lemon juice
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
  • Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
  • Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 267.4 calories, Carbohydrate 53.4 g, Fat 7.2 g, Fiber 3 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 24.6 mg, Sugar 46 g

CRANBERRY WALNUT RELISH



Cranberry Walnut Relish image

This is a wonderful cranberry sauce for you Thanksgiving or Christmas meal. It is easy to prepare and so much better than what you get from a can. The fresher your cranberries the better. I have found that older cranberries are more bitter and take more sugar to get the right flavor.

Provided by cookingmama 3

Categories     Low Protein

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup water
1 orange, juice and zest of
3/4 cup sugar
1 pinch salt
12 ounces fresh cranberries, rinsed
walnuts (chopped)

Steps:

  • In a medium saucepan heat water with the orange zest, orange juice, salt and sugar and stir till all is disolved (2 to 3 minutes).
  • Stir in cranberries and bring to a boil. Reduce the heat and simmer until the cranberreis burst and the sauce has thickened (about 8 to 10 minutes).
  • Add walnuts. If needed add additional sugar or Karo syrup.
  • Let cool and place in refrigerator.

Nutrition Facts : Calories 106.1, Fat 0.1, Sodium 21, Carbohydrate 27.4, Fiber 3, Sugar 20.6, Protein 0.4

CRANBERRY AND WALNUT RELISH



Cranberry and Walnut Relish image

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

1/2 sprig fresh rosemary
2 leaves fresh sage
1 tablespoon butter, unsalted
1/2 Spanish onion, diced small
2 cups dried cranberries
1 cup apple cider
1 cup fresh orange juice
1 cup Demerara sugar, or as needed
Pinch of kosher salt
8 ounces (about 2 cups) fresh cranberries, rinsed, dried and roughly chopped
2 cups toasted, chopped walnuts

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 SAUCE WITH WALNUTS



Cranberry Sauce with Walnuts image

Traditional cranberry sauce is nice, but this jazzed-up version is several steps above. It travels well, and all the women in my family serve it. The apricot preserves, lemon and toasted walnuts make it different. -Dee Buckley, Salado, Texas

Provided by Taste of Home

Time 40m

Yield 3-1/2 cups.

Number Of Ingredients 6

2 cups sugar
1 cup water
1 package (12 ounces) fresh or frozen cranberries
1/2 cup apricot preserves
1/4 cup lemon juice
1/2 cup chopped walnuts, toasted

Steps:

  • In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. , Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.

Nutrition Facts : Calories 178 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Select fresh and firm cranberries: Use cranberries that are plump, deep red in color, and free from blemishes. Avoid cranberries that are soft or have bruises.
  • Chop the walnuts finely: Finely chopped walnuts will distribute evenly throughout the relish and provide a nice crunch.
  • Use a sharp knife to mince the onion and celery: This will help to prevent the onion and celery from becoming too chunky.
  • Use a food processor to chop the cranberries: This is the easiest way to get a fine chop. If you don't have a food processor, you can chop the cranberries by hand, but it will take longer.
  • Taste the relish before serving and adjust the seasonings as needed: You may want to add more sugar, vinegar, or salt to taste.
  • Serve the relish chilled: Cranberry walnut relish is best served chilled. It can be made ahead of time and stored in the refrigerator for up to a week.

Conclusion:

Cranberry walnut relish is a delicious and versatile condiment that can be used to add a festive touch to your holiday meals. It is also a great way to use up leftover cranberries. With its bright flavor and crunchy texture, cranberry walnut relish is sure to be a hit with your family and friends.

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