Fresh Cranberry and Apple Relish
The relish can be made up to 1 day in advance; refrigerate, covered. Bring to room temperature before serving.
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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. 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. 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.
This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.
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Fresh Cranberry and Apple Relish Recipe at a Glance
- COURSE: Side Dishes/Vegetables