Fresh Cranberry Orange Relish with Walnuts
A bright, zesty, and crunchy cranberry relish made with fresh cranberries, whole orange, and toasted walnuts. Ready in 10 minutes with no cooking required, it’s the perfect balance of tart and sweet for any meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Side Dish, Condiment
- Cuisine: American
Ingredients
Scale
- 12 ounces (340 grams) fresh cranberries
- 1 large navel orange (unpeeled, washed well)
- ¾ cup (150 grams) granulated sugar
- ½ cup (60 grams) walnuts, toasted and roughly chopped
- ¼ teaspoon ground cinnamon (optional)
- Pinch of salt (optional)
Instructions
- Toast the walnuts: Place walnut halves in a dry skillet over medium heat. Cook, shaking occasionally, until fragrant and lightly golden, about 4-5 minutes. Let cool completely, then roughly chop.
- Prepare the orange: Wash the orange thoroughly. Cut into 8 wedges, including the peel. Remove any visible seeds.
- Pulse the cranberries and orange: Add fresh cranberries and orange wedges to a food processor. Pulse 6-8 times, scraping down sides once, until finely chopped but still chunky.
- Add the sugar: Transfer mixture to a mixing bowl. Stir in granulated sugar until combined. Let sit for 5 minutes to allow juices to release.
- Fold in the walnuts: Add toasted, chopped walnuts and stir gently. If using, add cinnamon and salt. Taste and adjust sweetness if desired.
- Chill (optional but recommended): Cover and refrigerate for at least 30 minutes. For best results, chill a few hours or overnight, adding walnuts after chilling if making ahead.
- Serve: Bring to room temperature for about 15 minutes before serving.
Notes
For best texture, pulse rather than run the food processor continuously. Toast walnuts every time for maximum crunch and flavor. If making ahead, add walnuts just before serving to keep them crunchy. The relish can be stored in the refrigerator for up to 1 week or frozen (without walnuts) for up to 3 months.
Nutrition
- Serving Size: ¼ cup
- Calories: 120
- Sugar: 15
- Sodium: 5
- Fat: 5
- Saturated Fat: 0.5
- Carbohydrates: 20
- Fiber: 3
- Protein: 2
Keywords: cranberry relish, cranberry orange relish, fresh cranberry relish, Thanksgiving side dish, easy cranberry recipe, holiday recipe, cranberry walnut relish