This recipe and article printed in my newspaper columns on Wednesday, November 23, 2016. It was a very busy time and I never shared it with you here on NJSD. This cranberry relish is amazing and would be wonderful on your Christmas table!
I ‘m not sure where the year has gone but tomorrow is Thanksgiving. Christmas seems to creep up quickly after Thanksgiving and before you know it we will be in 2017! I love the holidays, but I sure do wish time would slow down. By the time this article prints, Greg and I will be celebrating our 29th wedding anniversary! In December our oldest child will graduate college. All of this does not seem possible.
I’m thankful for the good life the Lord has given me. I’m thankful for family and friends, health, and wonderful readers of NJSD! This Thanksgiving I wish you blessings of health and happiness!
I seem to share a cranberry recipe every year. There’s just something about cranberries that make the holiday meals special. This Cranberry Relish is incredibly good, and hopefully, you will use it again and again throughout the holiday season. This particular recipe ranks high on my list of favorites. I hope that you grab the ingredients on that last minute run to the store and give this delicious relish a try!
- 4½ c. fresh cranberries, washed and picked through
- 1½ c. granulated sugar
- 1 c. chopped walnuts,lightly toasted
- 1 c. orange marmalade
- 2 tbsp. lemon juice
- Toss the cranberries and sugar together. Place in a lightly greased 2-quart baking dish. Cover with foil and bake at 350°F for 1 hour.
- Remove from oven and stir in the walnuts, marmalade, and lemon juice.
- Store in the refrigerator in an airtight container.
- Serve cool or at room temperature.
