Best Cranberry Walnut Relish I Recipes

CRANBERRY WALNUT RELISH

Steps:

• In a medium saucepan heat water with the orange zest, orange juice, salt and sugar and stir till all is disolved (2 to 3 minutes).
• Stir in cranberries and bring to a boil. Reduce the heat and simmer until the cranberreis burst and the sauce has thickened (about 8 to 10 minutes).
• Add walnuts. If needed add additional sugar or Karo syrup.
• Let cool and place in refrigerator.

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.

APPLE-CRANBERRY RELISH

Steps:

• Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped. , Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

ORANGE-WALNUT-CRANBERRY RELISH

Steps:

• Add the cranberries, oranges, sugar and salt to the bowl of a food processor. Pulse until coarsely chopped. Transfer to a medium bowl, cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days. Stir well and top with the walnuts.

CRANBERRY - WALNUT RELISH

Steps:

• Bring the sugars, syrup, water, cinnamon, and nutmeg to a boil. Reduce to a simmer and cook gently 5 minutes. Add the cranberries and continue to simmer, uncovered, until half the berries "pop". Remove from the heat and stir in the orange segments. Cool, stir in the walnut pieces, and serve.;

CRANBERRY WALNUT RELISH II

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.

CRANBERRY SAUCE WITH WALNUTS

Steps:

• In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. , Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.

ALMOST-FAMOUS CRANBERRY WALNUT RELISH

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.