New This Month

Cranberry Relish


This recipe comes to us from of Mina Kerr of Wheaton, Illinois. In this no-cook relish, tart cranberries borrow a bit of sweetness from apples and oranges, while walnuts give it a sweet pesto-like consistency.

  • Yield: Makes 3 cups

Source: Everyday Food, November 2011


  • 1 large apple, unpeeled, halved, and cored
  • 1/2 navel orange, unpeeled and seeded
  • 2 cups cranberries (thawed if frozen)
  • 1/2 cup walnuts
  • 1/4 cup sugar


  1. In a food processor, working with each ingredient separately, pulse apple, orange, cranberries, and walnuts until finely chopped. Transfer to a large bowl and stir in sugar.

Cook's Notes

To store, refrigerate, covered, up to 3 days.

Reviews Add a comment

  • Emala
    6 DEC, 2011
    It's prettier if you do not chop the ingredients finely. Chunky looks much more appetizing.
  • ebbits1
    27 NOV, 2011
    Delicious and easy! I made it with Splenda instead of sugar for person with Diabetes. They loved it. Very strong citrus flavor, may even be able to use less than 1/2 navel orange.