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.

Everyday Food, November 2011


Recipe Summary

Makes 3 cups


Ingredient Checklist


Instructions Checklist
  • 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 (3)

119 Ratings
  • 5 star values: 16
  • 4 star values: 35
  • 3 star values: 47
  • 2 star values: 17
  • 1 star values: 4
Rating: 5.0 stars
I created an account for the sole purpose of rating this dish. I do not understand the low ratings at all -- really stumped as to what people were so meh about. I've been making this relish for Thanksgiving and/or Christmas for about six years. I was initially attracted by the "no cooking" aspect, but what a pleasant surprise hit turned out to be. I always double it, because EVERYONE loves it. I use a bit less sugar, so the tartness really kicks in. It's on the table through dinner and dessert, and there's rarely any left when all is said and done.
Rating: Unrated
It's prettier if you do not chop the ingredients finely. Chunky looks much more appetizing.
Rating: Unrated
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.