Best Cranberry And Walnut Relish Recipes

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CRANBERRY AND WALNUT RELISH



Cranberry and Walnut Relish image

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

1/2 sprig fresh rosemary
2 leaves fresh sage
1 tablespoon butter, unsalted
1/2 Spanish onion, diced small
2 cups dried cranberries
1 cup apple cider
1 cup fresh orange juice
1 cup Demerara sugar, or as needed
Pinch of kosher salt
8 ounces (about 2 cups) fresh cranberries, rinsed, dried and roughly chopped
2 cups toasted, chopped walnuts

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



Cranberry and Walnut Relish image

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

1 tablespoon mustard seeds
1 medium shallot, finely chopped
1 Fresno chile, seeds and ribs removed, finely chopped
3 tablespoon dried currants
3 tablespoon pure maple syrup
3 tablespoon sherry vinegar or red wine vinegar
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt, plus more
1/2 cup walnuts
12 ounces fresh (or frozen, thawed) cranberries
1/3 cup chopped parsley

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



CRANBERRY AND WALNUT RELISH image

Categories     Fruit     Side     Thanksgiving     Cranberry Sauce     Simmer

Yield 5 cups

Number Of Ingredients 11

1/2 sprig fresh rosemary
2 leaves fresh sage
1 tablespoon butter, unsalted
1/2 Spanish onion, diced small
2 cups dried cranberries
1 cup apple cider
1 cup fresh orange juice
1 cup Demerara sugar, or as needed
Pinch of kosher salt
8 ounces (about 2 cups) fresh cranberries, rinsed, dried and roughly chopped
2 cups toasted, chopped walnuts

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.

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