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Whole Cranberry Relish with Walnuts Recipe


Here is a nice traditional cranberry relish that is delicious and simple to make. Much better than the canned variety. Cranberry relish will last up to 2 months in your fridge, so keep some on hand for topping crackers with cheddar or a turkey sandwich.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 4 cups fresh or frozen cranberries, rinsed and any stems removed
  • 2 cups sugar
  • 1/2 cup orange juice
  • 1/2 cup cranberry juice
  • 1 tablespoon orange zest, finely chopped
  • 1/4 teaspoon salt
  • 1 cup walnuts or pecans, roughly chopped (optional)


Add all the ingredients except the nuts to a large pot.

Place the pot over medium heat and bring to a boil. Continue to boil the mixture until the cranberries burst open, about 10 minutes.

Remove the pot from heat and stir in the walnuts or pecans.

Transfer to a bowl and refrigerate. When completely cool, cover tightly and keep refrigerated until needed.

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