Minted Cranberry Relish with Walnuts

Name: Minted Cranberry Relish with Walnuts
Ingredients: 9 cups cranberries (three 12-ounce bags), washed and drained; 2 cups sugar; 3 tablespoons fresh lemon juice; 1 cup freshly squeezed orange juice; 2 navel oranges, scrubbed and coarsely chopped (peel included); 2 tablespoons chopped fresh mint; 1 cup walnuts, toasted and coarsely chopped; 1 apple, peeled, cored, and coarsely chopped

Preparation info

Makes about
4
pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

This is a cooked and canned version of my favorite fresh cranberry relish, which is one of those dishes I feel I must have on thanksgiving. (Lest you think the Krissoffs are traditionalists, pierogies are another.) Just barely sweet and more than barely tart, the relish is a bright alternative to jelled cranberry sauce.

Ingredients

9 cups cranberries (three 12-ounce bags), washed and drained
2

Preserve
Thanksgiving
Autumn
Gluten-free
Vegan

Method

Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a bowl. (details.)

In a food processor or blender, working in batches, pulse the cranberries and oranges until finely chopped. Put them in a wide, 6- to 8-quart preserving pan and stir in the orange juice, lemon juice, and sug