Cranberry Apple Walnut Relish Recipes

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

Steps:

• Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
• Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
• Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
• Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

Steps:

• Peel, core and chop apples. Combine apples, cranberries, brown sugar and water in a Dutch oven. Simmer over medium heat for 15 minutes, stirring frequently. Stir in walnuts and cinnamon; cook for 5 minutes. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process 10 minutes in a boiling-water canner.

Steps:

• Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

Steps:

• 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.
• 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.

Steps:

• Chop walnuts to the size you desire. It is total preference.
• Put 1/2 bag of cranberries in blender and fill with water until covered. Chop and drain.
• Take 2nd half and repeat.
• Drain all.
• Take chopped apples & walnuts and mix with berries.
• Add sugar and mix.
• Put in refridgerator overnight.
• **I'm not sure on the size of cranberry bag. It's probably 8 - 10 oz.