Cranberry Relish with Toasted Walnuts
Fast and fresh, this relish is delicious with roast turkey, chicken, pork or ham. This relish may be made in advance and stored in the refrigerator until ready to use.
Makes 2 cups
- 1/2 cup walnut halves
- 1/2 cup sugar
- 5 strips orange zest
- 2 cups fresh or frozen cranberries (do not thaw if using frozen berries)
- 1/2 large navel orange, peeled, cut into quarters
- Preheat oven to 350° F. Place walnuts in a baking pan and toast until golden brown and fragrant, about 8 to 10 minutes. Cool slightly.
- Insert metal blade in food processor. Process sugar and zest until finely chopped, about 45 seconds. Add cranberries, orange and reserved nuts; pulse until coarsely chopped, about 10 to 12 times. Pulse several more times if a finer consistency is desired.
Nutritional analysis per 2 tablespoons:
Calories 52 (29% from fat) • carb. 9g • pro. 1g • fat 2g • sat. fat 0g • chol. 0mg • sod. 0mg • fiber 1g