Fresh Cranberry and Apple Relish
Serves 8 (makes 4 cups)|
Hands-On Time:
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Total Time:
Ingredients
- 1/2 cup walnuts
- 1 12-ounce bag fresh cranberries (3 1/2 cups), chopped
- 1 Granny Smith apple, chopped
- 1/2 cup pure maple syrup
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon grated orange zest
- kosher salt and black pepper
Directions
- Heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; let cool, then chop.
- In a medium bowl, mix the cranberries, apple, walnuts, maple syrup, parsley, orange zest, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit at room temperature for 2 hours so the flavors can blend.
Nutritional Information
- Per ServingServing Size: 1/2 cup
- Calories 135
- Fat 5g
- Sat Fat 0g
- Cholesterol 0mg
- Sodium 124mg
- Protein 1g
- Carbohydrate 24g
- Sugar 17g
- Fiber 3g
- Iron 1mg
- Calcium 29mg
What does this mean? See
Nutrition 101
.
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Quick Tip
The relish can be made up to 1 day in advance; refrigerate, covered. Bring to room temperature before serving.
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Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
