This easy-to-make Cranberry Walnut Relish is perfectly festive and delicious. Requiring less than 15 minutes on hand, this relish will elevate even a simple dish to a new level!
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Hello, folks – how are you doing? I hope you all had a great and restful weekend and now – a productive week. After all, next weekend is not that far haha.
Today I am going to share another recipe that would be perfect for your holiday celebration. And I am talking not only about the Christmas holiday but also about Thanksgiving that our neighbours are celebrating in just 10 days! (On a side note, where the hell did another year go? Where can I file my complaint?)
Cranberry Walnut Relish
This easy recipe will add a festive vibe to your holiday dinner. I mean how can anyone say “No” to this beautiful relish? In my book, it screams: “Holidays!” Also, it requires only a bunch of simple and relatively inexpensive ingredients. And you will need less than 15 minutes from start to finish. (Plus some time for cooling.)
Besides, the aromatics such as rosemary, nutmeg, and honey give so much flavour. And while it is optional, you can add a splash of triple sec to make it even merrier!
Despite its simplicity, this relish will make a simple dish look stunning and luxurious. You can serve it as a condiment to your main course or an appetizer (think of bruschetta or charcuterie board). It will work as a great topping for soup, too. I think you can even turn it into a salad by adding greens and leftover turkey.
More Cranberry Condiments
Cranberry Orange Sauce with Brandy
I hope you like this luscious Cranberry Walnut Relish, and you will enjoy it this holiday season. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers!
Cranberry Walnut Relish
Course: Condiment8-12
servings15
minutesThis easy to make Cranberry Walnut Relish is perfectly festive and delicious. Requiring less than 15 minutes on hand, this relish will elevate even a simple dish to a totally new level!
Ingredients
2 cups (about 200 gr.) walnut halves, roughly chopped if desired
2 cups (about 200 gr.) fresh cranberries
2 tbsp. (25 gr.) butter
3-4 tbsp. (60-80 gr.) honey
1/2 to tbsp. minced rosemary
a pinch of salt
a few gratings of nutmeg
a good splash (1-2 tbsp.) orange liqueur like Triple sec (optional)
Directions
- Toast the walnuts in a dry pan over low-medium heat, tossing occasionally, until fragrant, about 3 minutes.
- Add the butter, cranberries, honey, rosemary, salt, and nutmeg. Cook, stirring occasionally, for about 7 minutes, or until the mixture is glossy and the cranberries are starting to soften and burst. You can cook it longer, but I prefer when cranberries are soft but still firm and keeping their shape.
- If desired, add a few good splashes of orange liqueur and cook just for another 30-40 seconds. Turn off the heat and let cool before transferring to a container. The leftovers will stay fresh when refrigerated for up to 4-5 days, but I would suggest consuming it within 2 days as the walnuts will start turning soggy.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
This recipe really does scream HOLIDAYS! I like that you snuck some rosemary in there, too. I could see this being a great addition to a cheese board. Add some wine. Add some friends. Holidays done right!!
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This must taste amazing!
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Ben | Havocinthekitchen recently posted…Pumpkin Soup with Cranberry Walnut Relish
How have I never thought to pair walnuts and cranberries together? This relish looks amazing!
Thank you Michelle!
Ben | Havocinthekitchen recently posted…Pumpkin Soup with Cranberry Walnut Relish
Beautiful. I really like the crunch that the walnuts provide.
Thank you Mimi!
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