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Cranberry Walnut Relish I

"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."
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servings 267 cals
Original recipe yields 8 servings


  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 25 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
  3. 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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 57
  1. 73 Ratings

Most helpful positive review

I made this for Thanksgiving and it was a HUGE hit. We were over at a big family gathering with aprox 35 people and there was also canned cranberry sauce served, but the people who took that fi...

Most helpful critical review

This was incredibly easy but I think this recipe could use about a quarter of the orange marmalade it calls for. It was way too bitter and sweet for my taste.

Most helpful
Most positive
Least positive

I made this for Thanksgiving and it was a HUGE hit. We were over at a big family gathering with aprox 35 people and there was also canned cranberry sauce served, but the people who took that fi...

I really enjoyed the ease of preparing this recipe. I'm not sure why, but it was a bit on the "too tart" side; however, now that we are eating leftovers, it seems a bit better with age, so mayb...

Fantastic. Easy. Yummy, popular, one of the best parts of holiday dinners as far as i'm concerned. that tangy cranberry bite is just what you need to bring out all the other flavors of the di...

A real hit! I doubled the recipe, and used 1 jar orange marmalade and 1 jar apricot preserves, then froze half of it. Served with Thanksgiving dinner and then thawed the frozen relish for Christ...

I made this at Thanksgiving...then again at Christmas...then again at New Years...Valentines...and it is being requested for Easter!

Yummy,a little tart BUT cranberry relish is not suppose to be sweet. This is a relish and not cranberry sauce. There is a difference. I doubled the recipe and put in an 18 ounce jar of orange ma...

I started making this recipe about 5 or 6 years ago and my family loves it! I never show up for a turkey dinner with out it! If you have left overs, serve it over a softened brick of cream che...

This is a real winner on the holiday table. The blend of walnuts and cranberries with oranges... and it made the house smell so wonderful when it cooked. This is a family tradition.

My family loved this dish at Thanksgiving. I added some fresh orange rind, but it was perfect as is. We ate it by itself, as a spread on bread, and over our turkey. Yummy! This recipe has de...