Boston Market is best known as a rotisserie chicken joint, but one of the chain’s most beloved dishes actually goes better with turkey: cranberry walnut relish. The side started as a seasonal special back in 1992, but so many customers requested the sauce year-round that it earned a permanent spot in stores two years later. (Although it’s not actually listed on the menu, you can always order it.) Company execs never give out a recipe, so chefs in Food Network Kitchens developed this spot-on copy, perfect for your Thanksgiving feast or weeknight dinner.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 orange
- 2 cups fresh or frozen cranberries (about 8 ounces)
- 3/4 cup sugar
- 1/4 cup chopped walnut pieces
Instructions
- Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 117 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Reviews
Everybody loved it. They asked me to make it next time. I didn’t cook the walnuts with the cranberries. I sprinkled them on top afterwards.
I made this for the first time last year and it was so good and easy! Will be making it again this Christmas. Good on leftover turkey sandwiches too!
Yummy! I’ve been looking for a new cranberry recipe. Walnuts
This is such a good recipe. Simple. I added a few more walnuts, a little allspice, just a hint to round out the flavor. Bet you it would be great with the Grand Marnier mentioned below.
The only things I changes was I added a little OJ, because the last orange in the store was sort of soft on one side, and I did not use those sections, and I added a half-ounce of Grand Marnier. I’m pleased with the outcome and can’t wait to schmeer some on the bird tomorrow!
I’ve made this recipe for the past 7 years now and everyone always loves it! My whole family asks me to make more every year and you can easily add things to it, but it’s perfect the way it is. Super easy and can’t go wrong.
I’ve made various iterations of this for about 50 years. Finally settled on adding port wine and toasted black walnuts (stirred in at the end), for a very “adult “ oriented condiment that my grandchildren don’t particularly like. But, let them eat cake.
This sounds delicious. What do you use this for? I’m newly enjoying the vegan lifestyle and would like to know so much more!
Anthon will help.
Anthon will help.
Thank you.
Larry.
Best Cranberry recipe ever. You can even use this as a base and add anything you’d like to it to make it all yours…(pineapple, marshmallows, whipped cream.) But I love it just the way it is. As long as you don’t cook it too long, the natural pectin really thickens it up nicely, very firm once cooled. I will use this recipe from now on. Got lots of compliments at Thanksgiving. it’s the best!
Super easy and tasty. I make one addition, a diced up granny Smith apple. It makes it a bit smoother for those who don’t like it supper tart.