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Jalapeño Cranberry Relish with Toasted Walnuts

Jalapeño peppers give just a little kick to this fast and fresh relish."


1/2 cup walnut halves or pieces, shells removed
zest of 3 orange, bitter white pith removed
1 cups sugar
1-2 jalapeño peppers, stemmed, seeded and quartered, to taste
4 cups fresh whole cranberries (may use frozen, do not thaw)
1 navel orange, peeled, cut into quarters


Preheat oven to 350° F. Place walnuts in a baking pan and toast until golden brown and fragrant, about 8 - 10 minutes. Cool slightly.
Insert metal blade. Process the zest with 1/4 cup of the sugar until finely chopped, about 45 seconds. Add cranberries, jalapeño, oranges and reserved nuts; pulse until coarsely chopped, about 10 - 12 times. Add remaining sugar, pulse in to blend, 10 times. Pulse several more times if a finer consistency is desired. Allow the relish to sit for 30 minutes for the flavors to blend before serving. Keep refrigerated.
This relish may be made up to 5 days in advance and stored in the refrigerator until ready to use.

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Makes 4 cups

Nutritional Information
Per Serving

Calories 45 (21% from fat) • carb. 9g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 54mg • calc. 5mg • fiber 1g

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