Recipe

Cranberry, Pineapple, and Walnut Relish

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Photo by Food Blogga

This recipe was entered in the contest for Your Best Cranberry Sauce
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Food Blogga's Notes: Every year for Thanksgiving, my mom would make her cranberry jello mold, which we anticipated more eagerly than the turkey. Cranberry jello was sweetened with canned pineapple, walnuts, orange...
Every year for Thanksgiving, my mom would make her cranberry jello mold, which we anticipated more eagerly than the turkey. Cranberry jello was sweetened with canned pineapple, walnuts, orange zest, and vanilla extract. Her jello is the inspiration for my cranberry, pineapple, and walnut relish. I love the way the tart cranberries are balanced by sweet pineapple and earthy walnuts. I used almond extract instead of vanilla, which enhances the tropical flavor of the pineapple. This relish complements ham, pork, and chicken too.

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Serves 6-8

1 (12) ounce bag fresh cranberries Ask a question about this ingredient

1 cup sugar Ask a question about this ingredient

1 cup water Ask a question about this ingredient

a couple of pinches of salt Ask a question about this ingredient

1 1/2 cup chopped fresh pineapple Ask a question about this ingredient

the zest of 1 medium orange Ask a question about this ingredient

2/3 cups coarsely chopped walnuts Ask a question about this ingredient

1/4 teaspoon almond extract Ask a question about this ingredient

Combine first five ingredients in a medium sauce pan; bring to a boil. Reduce heat, and simmer for about 10 minutes, stirring occasionally, until the cranberries pop and the sauce has thickened.
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Remove from heat. Stir in orange zest, walnuts, and almond extract. Cool; place in an air-tight container and chill before serving.
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2 Comments on Cranberry, Pineapple, and Walnut Relish

catydid added 6 months ago

THis was great! Very similar to my mom's ancient recipe for the molded cranberry salad without the hassle of the gelatin. Perfect for Thanksgiving and leftovers are yummy on pancakes!