Fresh Cranberry Relish

Name: Fresh Cranberry Relish
Yield: 10
Ingredients: 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)

1 Rating

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

By Food & Wine

December 1995

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Recipe Summary

Yield:

Ingredients

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)

Directions

Step 1
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.

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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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Fresh Cranberry Relish

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

All Reviews for Fresh Cranberry Relish

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Fresh Cranberry Relish

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

All Reviews for Fresh Cranberry Relish