Best 9 Cranberry Walnut Tabbouleh Recipes

ALMOST-FAMOUS CRANBERRY WALNUT RELISH

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 I

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.

CRANBERRY-WALNUT BREAD

Steps:

• Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
• Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.

CRANBERRY SAUCE WITH WALNUTS

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.

CRANBERRY WALNUT TARTLETS

Steps:

• Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around the beaters.
• Transfer to a plastic bag and form into a 6 inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days.
• Divide log into 8 parts. On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour.
• Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans. Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer. Remove and cool.
• Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest. Divide walnuts and cranberries evenly among the partially baked tart shells. Pour sugar mixture over walnuts and cranberries.
• Bake tarts 20 to 25 minutes or until crusts are golden. The edge of the filling will be firmer than the center. Cool tarts of wire racks and refrigerate until ready to serve. Remove cooled tarts from pans and serve.

CRANBERRY-WALNUT TABBOULEH

Steps:

• Combine bulgur and cranberries in a medium bowl.
• Add 1 c boiling water.
• Let stand 30 miniutes or so until water is absorbed and buligur is soft.
• Fluff mixture with a fork.
• Stir in chopped parsley and the remaining ingredients, and toss gently to combine.

CRANBERRY WALNUT CRUNCH

Steps:

• Preheat oven to 375 degrees.
• Discard any stems from the cranberries. Wash them in a colander and shake dry.
• In a mixing bowl, stir together the cranberries, sugar, orange juice, rind, pinch of salt, and liqueur, if desired, and dried peel. Spread out the cranberries evenly in a greased 6-to-8-cup shallow baking dish.
• With a wire whisk, mix the flour, light and dark brown sugars, and 1/4 teaspoon salt. Cut the butter into small bits. With your fingertips, work it together with the flour until it is like rough meal. Mix in the nuts, and spread the topping evenly over the cranberries. (If making several hours in advance, cover and refrigerate. If assembling the day before, refrigerate the cranberry mixture and topping separately, and combine right before cooking.)
• Bake on the middle level of the oven for 40 minutes, until the juices have started to bubble up and the crust has browned. Let cool for 20 minutes before serving warm with creme fraiche, ice cream or frozen yogurt.

CRANBERRY WALNUT TABBOULEH

Steps:

• Preparation Combine bulgur and cranberries in a medium bowl. Add 1 cup boiling water, and let stand 30 minutes or until water is absorbed. Fluff bulgur mixture with a fork. Stir in chopped parsley and the remaining ingredients, and toss gently to combine.

CRANBERRY WALNUT RELISH II

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.