Cranberry and Walnut Relish Recipe
Ratings4 out of 5295 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesStephanie6 years agoI also wish that instead of simply listing "1/2 Spanish onion, diced," in the ingredients, the recipe would have listed an approximate total amount of diced onion. Spanish onions obviously come in a variety of sizes!kmm6 years agoI use walnuts almost every day and the easiest way to "toast" walnuts is to use a dry (unprepared) cast iron skillet on a low stove top setting, add the walnuts and stir occassionally until they have a darker walnut color. Toasting the walnuts should take no more than 4-5 minutes and emit a wonderful toasted walnut odor. The walnuts I don't use in a recipe I keep in a sealed glass container so they will stay fresh for a very long time. Enjoy!Rault6 years agoThis is a fantastic savory version of cranberry sauce. The onions and herbs add a smoky...