This is a fantastic side dish that pairs well with pork or ham. It comes together quickly and easily, and it’s great for the large crowds at Thanksgiving and Christmas.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 12 ounces fresh or frozen cranberries
- ¾ cup white sugar
- 1 (12 ounce) jar orange marmalade
- 1 tablespoon lemon juice
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
- Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
- Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.
Reviews
Found this recipe on here quite a few years back. Daughter loves it and requests it every holiday and also in between holidays. It is the best one we ever tasted and never looked further after finding this one. It is definitely a keeper.
I make this every Thanksgiving and it is incredibly delicious!!
I made this but swapped out the Orange Marmalade for Seedless Raspberry Preserves and pecans. Everyone loves it!
This is the one I was looking for! This brings back memories of grandma
I make this as written every year for Thanksgiving. it’s our favorite cranberry relish recipe.
I did what another person had suggested and used half orange marmalade and half apricot. It was a hit!
Love this recipe and have been making it for at least 10 years. I have shared it with family and friends and they all love it. The only change I make is pecans. Hope you give this one a try!
I used a half jar of apricot jam and a half jar of orange marmalade. It was perfect.
This relish is by far the best I have ever tasted!
I made this for Thanksgiving and it was a hit! One person who loves the canned jellied cranberry sauce didn’t even eat that after trying this. It was very thick after refrigerating so I used a little pineapple juice to thin it a bit. Absolutely delicious and I will be making this frequently!
no
My husband loved this when I first made it for Thanksgiving. It was also a huge hit with the whole family for Christmas! I followed everybody’s suggestions of adding apricot and orange marmalade and crushed pineapple. Thank you!
I didn’t have orange marmalade, so I added home-made ginger pear jam instead, and it turned out great. My husband has already asked for this again at Christmas.
I made this for the first time forThanksgiving this year. I also used the crushed pineapple, orange marmalade and apricot preserves. It was delicious and turned out to be a hit! This recipe is a keeper!
I made the stovetop version of this. Awesome!
Just made this for the 1st time, love it. wanted the follow the original recipe the 1st time, I may try adding some crushed pinapple pineapple next time.
Loved it just the way it was and will definitely make this again.
I was out of walnuts so I used pecan pieces, but it still turned out great. And so easy to make!
Really liked the recipe I love a little crunch in all my foods. My family did gravitate towards the more traditional cranberries but those that tried it liked it
This is a requested dish every holiday. It couldn’t be easier, and my family loves it. Guests always ask for the recipe and are amazed how easy it is. Sometimes cranberries are BOGO at Thanksgiving. When that happens, I make a double batch and freeze half for Christmas.
I made this recipe with a few changes….12 oz of cranberries ….4 navel oranges…peeled and seeded..1/2 cup walnuts and 3 drops of stevia….chop all these ingredients either in food processor quickly or with a hand chopper…soak 3 tablespoons of flaxseed….in water to cover….stir into fruit and nuts….no cooking involved..Just place in fridge for 24 hours. If you choose you can freeze this and serve as sherbet…raw fruit and no sugar….yum..enjoy…