Best 3 Cranberry And Walnut Relish Recipes
If you're looking for a sweet and tangy relish to liven up your holiday table, look no further than this Cranberry and Walnut Relish. Made with fresh cranberries, crunchy walnuts, and a hint of orange zest, this relish is the perfect complement to roast turkey, chicken, or pork. It's also delicious served on top of pancakes, waffles, or yogurt.
But that's not all! This article also includes a collection of other relish recipes that are sure to please everyone at your table. From a classic Sweet Cucumber Relish to a spicy Jalapeño Relish, there's a recipe here for every taste.
So whether you're looking for a simple relish to add to your next meal or a more adventurous recipe to spice things up, you're sure to find something you love in this article.
CRANBERRY AND WALNUT RELISH
A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.
Provided by David Leite
Categories condiments
Time 30m
Yield 5 cups
Number Of Ingredients 11
Steps:
- Tie rosemary and sage together with kitchen twine, and set aside. Place a medium enameled or stainless steel saucepan over medium-low heat, and melt butter. Add onion. Cover and cook, stirring occasionally, until tender but not browned, about 5 minutes.
- Add rosemary and sage, dried cranberries, apple cider, orange juice, 1 cup sugar and the salt. Simmer until liquid is reduced by half. Add fresh cranberries and simmer, stirring frequently to prevent burning, until relish is thick and sticky, 15 to 20 minutes. Taste and adjust sugar as needed. Add walnuts and allow to cool. Allow relish to chill, preferably overnight, before serving.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 44 grams, TransFat 0 grams
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.
CRANBERRY AND WALNUT RELISH
Steps:
- Tie rosemary and sage together with kitchen twine, and set aside. Place a medium enameled or stainless steel saucepan over medium-low heat, and melt butter. Add onion. Cover and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add rosemary and sage, dried cranberries, apple cider, orange juice, 1 cup sugar and the salt. Simmer until liquid is reduced by half. Add fresh cranberries and simmer, stirring frequently to prevent burning, until relish is thick and sticky, 15 to 20 minutes. Taste and adjust sugar as needed. Add walnuts and allow to cool. Allow relish to chill, preferably overnight, before serving.
Tips:
- To save time, use pre-chopped walnuts and dried cranberries.
- For a sweeter relish, add more brown sugar or maple syrup.
- For a spicier relish, add a pinch of cayenne pepper or ground cloves.
- If you don't have fresh oranges, use bottled orange juice instead.
- Be sure to chill the relish for at least 2 hours before serving to allow the flavors to meld.
Conclusion:
Cranberry and walnut relish is a versatile condiment that can be enjoyed in many different ways. It's perfect for adding a festive touch to your holiday table, but it's also great for everyday meals. Try it on sandwiches, burgers, salads, or even as a dipping sauce for appetizers. With its sweet, tart, and crunchy flavors, cranberry and walnut relish is sure to be a hit with everyone who tries it.
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