Festive Cranberry Relish

Source: Ann Marshall, Hudson, Massachusetts

Yield: 3 cups


1 bag of fresh or frozen cranberries (12 oz.)
¾ cups sugar
½ cup red wine
2 apples cored, unpeeled and chopped
¼ cup finely shredded orange peel
½ cup walnuts, chopped and toasted


Combine cranberries, sugar and wine in a saucepan. Cover Saucepan. Bring mixture to a boil, stirring occasionally. The skins will pop on the cranberries and the sugar will dissolve. Reduce heat and cook for 15 minutes, stirring occasionally.

Remove from heat and stir in the chopped apples and orange peel. Set aside to cool.

Stir in toasted walnuts. Relish will thicken as it cools. Serve at room temperature or chilled.

Presentation: Cut oranges in half and remove pulp, leaving the orange shell intact. Spoon cranberry relish into orange shells.

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