4 cups (serving size: 1/3 cup)

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

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

Shendock's Review

November 23, 2011
I also make this every Thanksgiving ans several times through the year. It's easy, tastes great and also recommend making the day before. Everyone likes it and most years, I need to make a double batch to have enough. Great anytime but highly recommend for guests and larger parties.

stacylynn's Review

November 23, 2011
Absolute all time favorite cranberry sauce recipe. My youngest wants me to cook turkey all the time just to have this dish. I usually add more cranberries to match up better with the apples & generally use whatever juice I have open in the fridge. Keeps well for leftovers, too. Best to make the day before so it has time to chill & meld.

sbrads's Review

November 21, 2011
I love this dish. I make it every year for Thanksgiving. It's super easy. My only adjustment is reducing the amount of apples to two (two cups), which I prefer. Four cups seemed too much.