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Cranberry Orange Relish with Walnuts

December 1, 2010

Every year I try to make a different cranberry relish for Thanksgiving besides the original one I have made for years (and I also buy a couple cans of Cranberry Sauce for those that will eat nothing but that version).  This one sounded  really interesting and also had a recipe for the leftovers for some mini-tarts which are truly are wonderful.  Thanks to Katie Goodman of for sharing this recipe.

Cranberry Orange Relish with Walnuts


  • 3/4 C. Orange Juice
  • 1/2 C. Sugar
  • 4 T. Maple Syrup
  • 1/4 t. Cinnamon
  • 1/4 t. Nutmeg
  • 2 t. Orange Zest
  • 1/2 t. Vanilla Extract
  • 1/8 t. Salt
  • 12 0z. Fresh Cranberries
  • 1/3 C. Golden Raisins
  • 2/3 C. Walnuts


  1. Combine the orange juice, sugar, maple syrup, cinnamon, nutmeg, orange zest, vanilla and salt in a medium saucepan
  2. Cook over medium heat, stirring frequently until the sugar has dissolved; stir in the cranberries and golden raisins
  3. Bring the mixture to a boil; reduce heat to simmer and cook for 3-5 minutes (until cranberries pop)
  4. Remove from the heat and stir in the walnuts; cover and refrigerate for 2 hours

Recipe from by Katie Goodman of

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