Best 4 Almost Famous Cranberry Walnut Relish Recipes
Tantalize your taste buds with our Almost Famous Cranberry Walnut Relish, a delightful symphony of flavors that will elevate your holiday feasts or any gathering. This relish is a delightful blend of sweet, tart, and nutty flavors, featuring plump cranberries, crunchy walnuts, and a hint of orange zest, all enveloped in a luscious homemade sauce. Its vibrant red hue will add a festive touch to your table, while its delectable taste will leave your guests craving for more.
This article presents not just one, but three enticing variations of this classic relish. The Original Almost Famous Cranberry Walnut Relish is a timeless recipe that captures the essence of this traditional dish. For a zesty twist, try the Orange Cranberry Walnut Relish, where the addition of orange juice and zest infuses a burst of citrusy goodness. And for those who love a touch of heat, the Spicy Cranberry Walnut Relish incorporates a hint of jalapeño pepper, adding a subtle yet noticeable warmth to the relish.
Each recipe includes step-by-step instructions, making them easy to follow even for novice cooks. You'll also find helpful tips and tricks to ensure your relish turns out perfectly every time. Whether you're a seasoned host or a home cook looking to impress your loved ones, these Almost Famous Cranberry Walnut Relishes are sure to be a hit. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave your taste buds dancing with joy.
CRANBERRY AND WALNUT RELISH
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Side Cranberry Cranberry Sauce Mustard Chile Pepper Currant Maple Syrup Vinegar Walnut Parsley Vegan Vegetarian Wheat/Gluten-Free Condiment
Yield Makes about 2 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toast mustard seeds in a dry small saucepan over medium-low heat, rolling around in pan often, until seeds start to pop, about 3 minutes. Remove from heat and add shallot, chile, currants, maple syrup, vinegar, allspice, and 1/2 tsp. salt (mixture will sputter a bit). Stir well to dissolve salt. Let sit until currants are plumped and mixture is cool, 15-20 minutes.
- Meanwhile, toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
- Pulse walnuts and cranberries in a food processor until very coarsely chopped but with a few whole cranberries in the mix, about 5 short pulses. Transfer to a large bowl and work in shallot mixture. Cover and let sit at least 30 minutes.
- Just before serving, taste and season relish with more salt; stir in parsley.
- Do Ahead
- Relish (without parsley) can be made 4 days ahead. Chill.
CRAB APPLE AND CRANBERRY RELISH
If you bring cranberry relish to the Thanksgiving table this year, you'll be eating a food that long predates the holiday. Members of the Wampanoag Tribe of Gay Head (Aquinnah) have been harvesting sasumuneash (sour berries) on Martha's Vineyard, MA, for thousands of years, using them to flavor and preserve meat, dye textiles and prevent illnesses. Today the berries are still central to Aquinnah Wampanoag culture: Tribe members celebrate Cranberry Day in the fall with traditional foods like chowder, quahogs, venison and, of course, cranberries. Stay true to the berry's native roots this year and try a relish recipe from the National Museum of the American Indian.
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Dice 8 ounces unpeeled crab apples or Granny Smith apples and cook in a medium saucepan over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add 1 cup fresh or frozen cranberries and cook until they start releasing their liquid, 8 to 10 minutes. Add 1/2 cup sugar and stir to dissolve. Add 1/4 cup cranberry juice, taste and add more sugar if necessary. Refrigerate, covered, for up to 3 days.
BAKED APPLES WITH SPICED CRANBERRY RELISH
Steps:
- Preheat the oven to 400 degrees F.
- In a small saucepan, heat the orange and lemon juices with 1/2 cup of the port. Add the zest and cook until tender, about 10 minutes. Reserve.
- In a medium saucepan, combine the cranberries, onion, 2 cups port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon juice and zest mixture. Set aside.
- Cut off the top 1/4-inch of each apple. Using a melon baller, remove the core of the apple, being careful not to pierce the sides or bottom of the apples, to make apple "cups". Place the apple cups in a small baking dish. Spoon the cranberry relish into the apples. Spoon the excess relish around the apples. Cover with foil and bake until apples are tender, about 30 to 45 minutes.
CRANBERRY WALNUT RELISH II
I inherited this recipe from my Mom. It is assigned to me every year along with the relish tray. I am no great cook, so you can be sure it's very easy. It's so great, it's the only cranberry dish we serve!
Provided by Judy
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 3h55m
Yield 40
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cranberries in a small, shallow baking dish. Sprinkle with sugar.
- Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat.
- Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.
Nutrition Facts : Calories 47.6 calories, Carbohydrate 9.1 g, Fat 1.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 3.6 mg, Sugar 7.8 g
Tips:
- Choose cranberries that are firm and plump. Avoid any that are bruised or soft.
- Use a sharp knife to chop the walnuts. This will help to prevent them from becoming too oily.
- If you don't have a food processor, you can chop the cranberries and walnuts by hand. Just be sure to do it finely so that they distribute evenly throughout the relish.
- Don't overcook the relish. It should be cooked until the cranberries are just starting to burst and the walnuts are toasted.
- Taste the relish before serving and adjust the seasonings as needed. You may want to add more sugar, vinegar, or orange juice to taste.
Conclusion:
This Almost Famous Cranberry Walnut Relish is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for Thanksgiving and Christmas dinners, but it can also be enjoyed year-round. Serve it with roasted turkey, chicken, or pork, or use it as a topping for salads, sandwiches, and wraps. You can even use it as a spread for crackers or bread. No matter how you choose to enjoy it, this relish is sure to be a hit!
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