Cranberry and Walnut Relish
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½sprig fresh rosemary
- 2leaves fresh sage
- 1tablespoon butter, unsalted
- ½Spanish onion, diced small
- 2cups dried cranberries
- 1cup apple cider
- 1cup fresh orange juice
- 1cup Demerara sugar, or as needed
- Pinch of kosher salt
- 8ounces (about 2 cups) fresh cranberries, rinsed, dried and roughly chopped
- 2cups toasted, chopped walnuts
Nutritional analysis per serving (12 servings)
297 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 10 grams polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 36 grams sugars; 3 grams protein; 17 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
I also wish that instead of simply listing "1/2 Spanish onion, diced," in the ingredients, the recipe would have listed an approximate total amount of diced onion. Spanish onions obviously come in a variety of sizes!
I use walnuts almost every day and the easiest way to "toast" walnuts is to use a dry (unprepared) cast iron skillet on a low stove top setting, add the walnuts and stir occassionally until they have a darker walnut color. Toasting the walnuts should take no more than 4-5 minutes and emit a wonderful toasted walnut odor. The walnuts I don't use in a recipe I keep in a sealed glass container so they will stay fresh for a very long time. Enjoy!
This is a fantastic savory version of cranberry sauce. The onions and herbs add a smoky depth that I really love. I cut the quantity of walnuts in half because I found that 2c made the resulting relish really dry. Also, I found that many store-bought dried cranberries are WAY too sweet; if you must use them, start with no added Demerara sugar and adjust. Whole Foods & specialty dried goods purveyors have yummy ones with no added sugar, which (in my opinion) work much better here.
Made this last Thanksgiving and it was a hit! — even for those not fond of a traditional sweet sauce. This year I didn’t plan as well so tweaked it and it was just as great. Used dried cherries instead of the dried cranberries; I also did not have fresh herbs so I mashed some dried rosemary and sage. It was just as good!
This was a huge hit at Thanksgiving, making again for Christmas. Took the advice of others and cut back on the sugar and walnuts. Delicious and different from other cranberry recipes!
Too many walnuts. Wish I had read suggestions to cut in half. I might even go further- only a quarter of suggested walnuts. I think the walnuts should be an added accent - not a mainstay. As is - overpowers the cranberry. :/
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