Cranberry Orange Relish

About This Recipe

Made with fresh cranberries, oranges, apples, and nuts, this easy cranberry orange relish is the perfect fresh side for Thanksgiving!

Ingredients

• 1/2 cup shelled walnuts (or pecans)
• 12 ounces fresh cranberries
• 1 medium navel orange (skin included, scrubbed, and cut into chunks)
• 1 medium medium sweet crisp apple (such as Honeycrisp, Fuji, or gala, washed with peel on, cut into chunks)
• 1/3 cup honey (choose a mild honey such as clover)
• 1 tablespoon orange liqueur (such as Grand Marnier (optional, but delicious))

Instructions

1. First, toast the walnuts. Preheat the oven to 350°F. Spread the walnuts into an even layer on an ungreased baking sheet with a rim. Bake for 8 to 12 minutes, until lightly toasted and fragrant. Watch carefully towards the end of the baking time to make sure the nuts do not burn. Transfer to a plate and let cool completely (place in the refrigerator if you’d like to speed up this process).
2. In the bowl of a food processor fitted with a steel blade, place the cranberries, orange, and apple. Blend until you have a uniform, very finely chopped mixture with a crunchy texture. I like to alternate between long and short pulses to ensure that the mixture processes evenly.
3. Add the walnuts and pulse until roughly chopped.
4. Transfer the mixture to a serving bowl and stir in the honey and orange liqueur. Chill at least 2 hours or overnight. Serve chilled or at room temperature.