Cranberry, Apple, and Walnut Relish

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

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 25%
  • Fat: 3.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 2.1g
  • Protein: 1.5g
  • Carbohydrate: 23.2g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 2mg
  • Calcium: 7mg

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

  1. 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.
  2. Remove from heat; stir in apple and walnuts. Spoon into a bowl; cool. Cover and chill at least 4 hours.
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