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Fresh Cranberry and Apple Relish

Fresh Cranberry and Apple Relish
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Serves 8 (makes 4 cups)| Hands-On Time: | Total Time:



  1. 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.
  2. 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.
By November, 2011

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 .

Quick Tip

Stainless Steel Refrigerator
The relish can be made up to 1 day in advance; refrigerate, covered. Bring to room temperature before serving.

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    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.