A fresh, no-cook cranberry relish that comes together in minutes in the food processor — tart cranberries, sweet orange, crunchy walnuts, and just enough sugar to balance it all. Mary April’s version uses the whole orange but only half the peel, and processes everything in two batches for the best texture. It needs a day or two in the fridge to fully develop its flavor, which makes it a perfect make-ahead for Thanksgiving or Christmas.
Ingredients
1 (12 oz.) pkg. fresh cranberries
1 medium orange
½ c walnuts
¾ c sugar (or to taste)
Instructions
Wash the cranberries thoroughly.
Peel the orange, reserving half of the peel.
In a food processor, process half the cranberries, half the orange sections, half the walnuts, and half the peel until coarsely chopped.
Transfer to a bowl and repeat with remaining ingredients.
Add sugar to taste and stir well to combine.
Transfer to a covered container and refrigerate for at least 1–2 days before serving to allow the flavors to develop.
Makes approximately 2½ cups.
Half the peel: Use all of the orange flesh but only half the peel — the peel adds brightness but too much makes it bitter.
Make it ahead: This relish is best after sitting in the fridge for a day or two. The flavors mellow and meld beautifully.
