Fresh Cranberry and Apple Relish

The relish can be made up to 1 day in advance; refrigerate, covered. Bring to room temperature before serving.

Yield: 8 servings ( Serving Size: Makes 4 cups )
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  • 1/2 cup(s) walnuts
  • 12 ounce(s) 1 bag fresh cranberries chopped, 3 1/2 cups
  • 1 granny smith apple chopped
  • 1/2 cup(s) pure maple syrup
  • 1/4 cup(s) fresh flat leaf parsley chopped
  • 1 teaspoon(s) kosher salt and black pepper
  • 1 teaspoon(s) orange zest grated


  1. 1. Heat oven to 350 degrees. Spread the walnuts on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6-8 mins; let cool, then chop.
  2. 2. In a med bowl,mix the vreanberries,apple,walnuts,maple syrup,parsley,orange zest,1/2 tsp salt and 1/4 tsp pepper. Let sit at room temperature for 2 hours so the flavors can blend.
September 2012

This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.

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