Cranberry Walnut Relish II

Cranberry Walnut Relish II

10 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    3 h 55 m
Recipe by  Judy

“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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Adjust Servings

Original recipe yields 5 cups



  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.

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Reviews (10)

Rate This Recipe
Maureen MacK

Maureen MacK

Yummy, yummy, yummy! I thank you as well as your Mom for such a wonderful addition to our Thanksgiving dinner. I used pecans rather than walnuts but the result was great. It is very pretty as well!

Jaclynn G

Jaclynn G

My husband loved it, I would reduce sugar and use sugarless marmalade next time, though. Was a hit!



This was delicious! I loved the flavor of the orange marmalade and the crunch of the walnuts. Definitely better than plain cranberry sauce! And it was easy to make too. I plan on making this again.

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Amount Per Serving (40 total)

  • Calories
  • 48 cal
  • 2%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 9.1 g
  • 3%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Cranberry Walnut Relish I


next recipe:

Three Cranberry Relish