Cranberry Walnut Relish II recipe

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1 (12 ounce) package fresh or frozen cranberries
¾ cup white sugar
¾ cup coarsely chopped walnuts
¾ cup orange marmalade
1 tablespoon lemon juice

Nutrition Info

47.6 calories
carbohydrate: 9.1 g
cholesterol: : -
fat: 1.4 g
fiber: 0.6 g
protein: 0.4 g
saturatedFat: 0.1 g
servingSize: -
sodium: 3.6 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place cranberries in a small, shallow baking dish. Sprinkle with sugar.

  3. Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat.

  4. Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.

Recipe Yield

5 cups

Recipe Note

I inherited this recipe from my Mom. It is assigned to me every year along with the relish tray. I am no great cook, so you can be sure it's very easy. It's so great, it's the only cranberry dish we serve!

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