In this season of holiday meals, of traditional foods, one of the debates that’s ongoing is over the delicate subject of cranberry sauce: do you have what you grew up with (for me it was the jellied sauce that pops out of the can, complete with the ringed indentions of said can) or do you go for something homemade?
To be honest, I have to have both…a nod to my past, and the sauce of my childhood. (I’m not sure fresh cranberries were even available in the market in my childhood years, so far did we live from the source.) And I love a berry-filled, sweet/tart version, simple and yet perfect to grace any table.
It’s been a while since I posted a recipe. Possibly that’s because I’ve been in the kitchen less in the past year than any time in my life.
But even I, living a couple of weeks here and there at a time, have to do some holiday prep. There are a few dishes I love, that are the essence of the winter holiday flavors for me.
One of these is the homemade cranberry relish that’s on the menu every Thanksgiving, and often at Christmas too. It’s so delicious and simple, and pairs beautifully with all sorts of savory dishes. But the important thing is that it tastes amazing. And it’s beautiful. And it’s easy, and keeps for weeks in the fridge. How perfect is that?
Baked Cranberry Nut Relish
- 1 lb fresh whole cranberries, washed and drained
- 1 1/2 cups sugar
- 1 cup coarsely chopped walnuts
- 1 1/2 cups orange marmalade
- Juice of one lemon
Combine cranberries and sugar in deep baking dish. Cover with foil and bake at 350° for one hour. Spread walnuts in a shallow pan and toast in oven during the last 10 minutes of baking time for cranberries, stirring walnuts a couple of times. Remove cranberries and walnuts from oven, combine in bowl with marmalade and lemon juice. You can serve warm or chilled. This will keep for several weeks in the fridge. Perfect for gift giving…fill jars and add the recipe for an easy and charming hostess gift or stocking stuffer.