Cranberry Relish III

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"This is easy to make and should be made a day in advance to allow the flavors to blend. Chopped walnuts can be substituted for chopped pecans."
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10 m servings 76 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Ready In

  1. Wash cranberries and pick out any spoiled berries. Drain, and put in a food processor with kumquats, sugar and nuts. Blend until well chopped - be careful not to process it too much or it will be mush. Chill and serve.


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It was a easy dish to make, if you have a food processor. I had to research kumquats not being familiar with the fruit. At first I thought that they had to be peeled because the recipe didn't sp...

who says it can't be simple..and delicious? it's best by the spoonful..sweet then tangy... and finally the nutty!

We all loved it.......quick and easy.....

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