Cranberry and Walnut Relish Recipe (2024)

I also wish that instead of simply listing "1/2 Spanish onion, diced," in the ingredients, the recipe would have listed an approximate total amount of diced onion. Spanish onions obviously come in a variety of sizes!

I use walnuts almost every day and the easiest way to "toast" walnuts is to use a dry (unprepared) cast iron skillet on a low stove top setting, add the walnuts and stir occassionally until they have a darker walnut color. Toasting the walnuts should take no more than 4-5 minutes and emit a wonderful toasted walnut odor. The walnuts I don't use in a recipe I keep in a sealed glass container so they will stay fresh for a very long time. Enjoy!

This is a fantastic savory version of cranberry sauce. The onions and herbs add a smoky depth that I really love.I cut the quantity of walnuts in half because I found that 2c made the resulting relish really dry.Also, I found that many store-bought dried cranberries are WAY too sweet; if you must use them, start with no added Demerara sugar and adjust. Whole Foods & specialty dried goods purveyors have yummy ones with no added sugar, which (in my opinion) work much better here.

you can toast them briefly in the oven or on the stovetop. they burn quick so stir a lot on the stovetop..

No Spanish onions in this area., not even in Spanish markets. Since these are yellow onions, I settled for slightly sweeter.Tart dried cranberries are sold online. I used the sweet ones in-house and added a large tablespoon of Demerara sugar before the toasted walnuts. Clearly "cloying" was not a complaint here.Anna, fresh AND dried cranberries are used in this recipe, which yields a toothsome, tasty holiday treat fit for the gods--guaranteed to make you happy if not immortal.

I used Irish butter. Cooked onion till just shy of black. I want that smoky taste. Only 1 cup dried cranberries. No apple juice. 1/4 cup Demerera + 1/4 Brown sugar. Add 1/2 teaspoon vanilla extract. After reduced add another 1/2 cup orange juice and bring to a boil before adding whole cranberries.Change walnuts to 1 cup pecans, heat 1 tbsp butter, toss in pecans, 1/2 tsp brown sugar and 1/4 tsp cinnamon and 1/8 tsp chili powder.

This is fabulously delicious. One could use it as pie filling also, even with the savories. The onion is surprising (in the best way) with every bite.

Made as per recipe - kind of a pain in the butt to make and not well received at family Thanksgiving dinner. Onions? In cranberry sauce? & who thought of chopping fresh cranberries? It's like herding cats, and, besides, they're gonna break down when you cook them anyway. Takes a long time to make - way longer than 5 minutes to soften onions without browning them and then the part about "Simmer until liquid is reduced by half." took ½ hour. This recipe not worth the time & effort.

Made this last Thanksgiving and it was a hit! — even for those not fond of a traditional sweet sauce. This year I didn’t plan as well so tweaked it and it was just as great. Used dried cherries instead of the dried cranberries; I also did not have fresh herbs so I mashed some dried rosemary and sage. It was just as good!

This was a huge hit at Thanksgiving, making again for Christmas. Took the advice of others and cut back on the sugar and walnuts. Delicious and different from other cranberry recipes!

Too many walnuts. Wish I had read suggestions to cut in half. I might even go further- only a quarter of suggested walnuts. I think the walnuts should be an added accent - not a mainstay. As is - overpowers the cranberry. :/

Great addition to our Christmas table. Toast nuts well. I would add the fresh cranberries later in order to keep them intact next year. Even twins 6 and under love this. New staple.

This is so good, I added honey because that's what I had and it added a little extra yuminess.

Love Love love this recipe. Each Thanksgiving I try a new NYT recipe for cranberry relish, but this is my favorite so far. Only adjustments I made was to add chopped jalapenos for heat and more salt. A keeper. I might make this in between Thanksgivings too!

I cut the walnuts and sugar in half. Too many walnuts made the relish too dry and the sugar made it incredibly sweet. More balanced with less.

Made as per recipe - kind of a pain in the butt to make and not well received at family Thanksgiving dinner. Onions? In cranberry sauce? & who thought of chopping fresh cranberries? It's like herding cats, and, besides, they're gonna break down when you cook them anyway. Takes a long time to make - way longer than 5 minutes to soften onions without browning them and then the part about "Simmer until liquid is reduced by half." took ½ hour. This recipe not worth the time & effort.

The aromatics in this cranberry sauce encapsulates the essence of the entire Thanksgiving meal. I am having an oh my goodness, I just made this moment! I did double the fresh cranberries and liquids without doubling the sugar- it is perfectly sweet with the Whole Foods dried cranberries. Warning: if you bring this to Thanksgiving, you will be expected to prepare it every year!

I love just about any recipe that calls for cranberries, but this was the most delicious cranberry relish I’ve ever tasted in my long life! Many thanks to Mr. Leite. (Should perhaps note that, unable to find cider anywhere, I substituted white wine—but I’m sure this would also be great with the cider.)

No Spanish onions in this area., not even in Spanish markets. Since these are yellow onions, I settled for slightly sweeter.Tart dried cranberries are sold online. I used the sweet ones in-house and added a large tablespoon of Demerara sugar before the toasted walnuts. Clearly "cloying" was not a complaint here.Anna, fresh AND dried cranberries are used in this recipe, which yields a toothsome, tasty holiday treat fit for the gods--guaranteed to make you happy if not immortal.

I only found sweetened cranberries and used this. Started with 1/2 cup of sugar and probably should have started with none to see. But everyone loved it! Big hit with our dinner. And when it cooled it didn’t seem quite as sweet so that was good.

I used Irish butter. Cooked onion till just shy of black. I want that smoky taste. Only 1 cup dried cranberries. No apple juice. 1/4 cup Demerera + 1/4 Brown sugar. Add 1/2 teaspoon vanilla extract. After reduced add another 1/2 cup orange juice and bring to a boil before adding whole cranberries.Change walnuts to 1 cup pecans, heat 1 tbsp butter, toss in pecans, 1/2 tsp brown sugar and 1/4 tsp cinnamon and 1/8 tsp chili powder.

This is a fantastic savory version of cranberry sauce. The onions and herbs add a smoky depth that I really love.I cut the quantity of walnuts in half because I found that 2c made the resulting relish really dry.Also, I found that many store-bought dried cranberries are WAY too sweet; if you must use them, start with no added Demerara sugar and adjust. Whole Foods & specialty dried goods purveyors have yummy ones with no added sugar, which (in my opinion) work much better here.

This is fabulously delicious. One could use it as pie filling also, even with the savories. The onion is surprising (in the best way) with every bite.