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Fresh Cranberry Relish

Contributed by The Upper Crust

SERVINGS: 10

•BASIC-EASY
•FAST
•MAKE-AHEAD

This raw version of cranberry sauce has finely chopped pieces of orange, apple and lemon plus coarsely chopped cranberries and crunchy walnuts.

Slideshow: Delicious, Quick Side Dishes

Plus: Ultimate Thanksgiving Guide

1 medium unpeeled orange—scrubbed, halved, seeded and cut into 2-inch chunks
1 medium Granny Smith apple—peeled, cored and cut into 2-inch chunks
1/4 medium unpeeled lemon—scrubbed, seeded and cut into 2-inch chunks
2 cups fresh or frozen cranberries (1/2 pound)
1/2 cup sugar
1/2 cup coarsely chopped walnuts (about 2 ounces)

In a food processor, combine the orange, apple and lemon and pulse until finely chopped. Add the cranberries and pulse until the berries are coarsely chopped. Transfer to a bowl and stir in the sugar and walnuts.

Make Ahead The relish can be refrigerated for up to 1 week. Serve With Sweet Potato Cakes with Fresh Cranberry Relish.

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