Cranberry Raisin Relish with Walnuts

  • Yield 4 to 6 servings
  • Prep 30 mins
  • Cook 5 mins

A refreshing relish. Can be made in advance. Cover and refrigerate overnight or up to 2 weeks.


1/2 cup California Raisins
1/2 cup coarsely chopped walnuts
2 cups cranberries, fresh or fozen
1 medium seedless orange
1 cup sugar


  1. Preheat oven to 350F.
  2. Spread walnuts  on baking sheet and toast 5 minutes or until fragrant, being careful not to brown. Set aside to cool
  3. Rinse cranberries in sieve and grind finely in food processor or meat grinder. Transfer to medium bowl.
  4. 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.
  5. Add oranges, sugar, walnuts and raisins to cranberries; stir until sugar dissolves.
  6. Cover and refrigerate overnight or up to 2 weeks; or freeze in airtight container several months.



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