Cranberry, Apple, and Walnut Relish

recipe
Three days ahead: Make this relish up to 3 days ahead, then store it in the refrigerator. Walnuts add a slight crunch and richness.

Yield:

4 cups (serving size: 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 121
Caloriesfromfat 25 %
Fat 3.3 g
Satfat 0.2 g
Monofat 0.7 g
Polyfat 2.1 g
Protein 1.5 g
Carbohydrate 23.2 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 2 mg
Calcium 7 mg

Ingredients

1 cup sugar
1/2 cup cranberry-apple juice
1 pound fresh cranberries
4 cups diced peeled Granny Smith apple (about 1 pound)
2/3 cup coarsely chopped walnuts

Preparation

Combine sugar, juice, and cranberries in a large saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens.

Remove from heat; stir in apple and walnuts. Spoon into a bowl; cool. Cover and chill at least 4 hours.

Note:

November 2002
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