You are here: Home » Recipes » Cranberry Raisin Relish with Walnuts Cranberry Raisin Relish with Walnuts User Submitted Recipe by Sue Foster Yield 4 to 6 servings Prep 30 mins Cook 5 mins PrintEmail A refreshing relish. Can be made in advance. Cover and refrigerate overnight or up to 2 weeks. Ingredients 1/2 cup California Raisins1/2 cup coarsely chopped walnuts2 cups cranberries, fresh or fozen1 medium seedless orange1 cup sugar Instructions Preheat oven to 350F. Spread walnuts on baking sheet and toast 5 minutes or until fragrant, being careful not to brown. Set aside to cool Rinse cranberries in sieve and grind finely in food processor or meat grinder. Transfer to medium bowl. With small sharp knife, remove outer orange rind from orange without getting white pith underneath. Put rind in processor. Remove and discard pith and membrane under rind; cut orange in quarters, add to processor and chop finely. Add oranges, sugar, walnuts and raisins to cranberries; stir until sugar dissolves. Cover and refrigerate overnight or up to 2 weeks; or freeze in airtight container several months.