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Cranberry Walnut Relish I

Read Reviews (43)

"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." — Marlene

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 8 servings Change Servings

12 ounces fresh or frozen cranberries
3/4 cup white sugar
1 (12 ounce) jar orange marmalade

1 tablespoon lemon juice
3/4 cup chopped walnuts

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Directions

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.

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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 maybe next time I will prepare a few days ahead.

—Blon-Dish

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Most Helpful Critical Review

Nov 28, 2005

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.

—Angie

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53 Ratings

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Dec 17, 2008

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 first went back for some of this once they heard everyone praising how great this relish tasted. As suggested by others, I too used ½ orange marmalade and ½ apricot preserves and added about 4 ounces – crushed pineapple and a little orange zest. I’ve been TOLD that I MUST bring this again for Christmas.

—NMO6

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Jan 13, 2006

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 dinner. i used about half orange marmalade and half apricot preserves. turned out great. i was also stuck with a lousy bag of cranberries that were about half gone after picking through them, and this recipe is very easy to adjust if you have to work with what you've got. might want to put foil underneath the baking pan - i had an interesting cranberry mess on the bottom of my oven after it boiled over. STILL worth it.

—ANDIALLEN1

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Jan 05, 2009

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 Christmas dinner. The frozen batch was even better!!!

—mzlizz

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Nov 11, 2003

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

—SGWISE

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Dec 02, 2006

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.

—Jill Beesley

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Apr 13, 2009

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 cheese with wheat thin crackers. Delish!

—Rachel

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Nutrition

Calories
267 kcal
13%

Carbohydrates
53.4 g
17%

Cholesterol
0 mg
0%

Fat
7.2 g
11%

Fiber
3 g
12%

Protein
2 g
4%

Sodium
25 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Walnut Relish I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 267
Calories from Fat: 65

% Daily Value *
Total Fat 7.2g 11 %
Saturated Fat 0.7g 3 %
Cholesterol 0mg 0 %
Sodium 25mg < 1 %
Potassium 102mg 3 %
Total Carbohydrates 53.4g 17 %
Dietary Fiber 3g 12 %
Protein 2g 4 %
Sugars 46g
Vitamin A 1 %
Vitamin C 14 %
Calcium 4 %
Iron 5 %
Thiamin 5 %
Niacin 4 %
Vitamin B6 6 %
Magnesium 7 %
Folate 8 %

* 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.