From Cook's Country
For a new twist on cranberry relish, we took inspiration from the classic Waldorf combination of apples, walnuts, raisins, and celery (hold the mayo). We cooked the cranberries briefly in apple juice and a reduced amount of sugar (instead of water) until most had burst. One shredded apple thickened the mixture, while a chopped apple, chopped celery, and raisins provided texture to the finished relish. A final addition of toasted walnuts before serving completed the balance.
Makes about 3 1/2 cups
If you’re using frozen cranberries, cook for 1 to 2 minutes longer. Use the large holes of a box grater to shred 1 apple. Don’t worry if the relish looks thin—it thickens significantly as it cools. If you’re making the relish ahead of time, add the walnuts when you’re ready to serve it.
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