Cranberry Orange Walnut Relish

Craft & Design Food & Beverage
Cranberry Orange Walnut Relish


By Katie Goodman

I love homemade cranberry sauce, but no matter how much I (and everyone else at the table) like it, there always seems to be leftovers. Here I’ll provide you with a delicious recipe for homemade Cranberry Orange Walnut Relish that you can use on your holiday feasts, then a simple way to use the leftovers to make delicious tarts.

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3/4 cup Orange juice
1/2 cup Sugar
4 Tbsp Maple syrup
1/4 tsp Cinnamon
1/4 tsp Nutmeg
2 tsp Orange zest
1/2 tsp Vanilla extract
1/8 tsp Salt
12 oz Fresh cranberries
1/3 cup Golden raisins
2/3 cup Walnut pieces



Step 1: Combine orange juice, sugar, maple syrup, cinnamon, nutmeg, orange zest, vanilla, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar has dissolved. Stir in the cranberries and golden raisins.


Step 2: Bring mixture to a boil, reduce heat to a simmer, and cook for 3-5 minutes – or until the cranberries pop. Remove from heat and stir in the walnut pieces. Cover and chill 2 hours before serving with turkey.

Leftovers will last up to 2 days refrigerated in a sealed container.

Bite-Sized Cranberry Orange Walnut Tarts


Makes 24 bite-sized tarts
These Bite-Sized Cranberry Orange Walnut Tarts are a simple way to use up any leftover cranberry relish from your Thanksgiving feast. They make fun little bites that you can pop in your mouth if you need just a little something sweet, or you can serve them as appetizers before your meal.


Half of a recipe of Cranberry Orange Walnut Relish
One recipe
All Butter Pie Crust (Pâte Brisée)



Step 1: Prepare pie crust according to recipe instructions. Roll into an 1/8 inch thick round. Using a round cookie cutter or the rim of a glass, cut two dozen 3 – 3 1/2 inch circles.


Step 2: Spray a mini muffin pan with nonstick cooking spray. You will need twenty four total muffin cups. Place each round in a muffin cup, pressing lightly to form to the shape of the cup.


Step 3: Place a heaping tablespoon of the cranberry orange walnut relish in each dough-lined cup. Bake at 375 degrees F for 15-20 minutes, or until the dough is lightly golden and the filling is hot. If desired, brush the edges of the crust with melted butter.

Serve warm.

Related Links:

Sautéed Brussels Sprouts with Maple Syrup and Bacon
How-To Brine and Roast a Turkey
Side Dishes
Pumpkin Pie with Caramel Pecan Topping
Homemade Turkey or Chicken Stock

About the Author:


Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.

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Haley Pierson-Cox from Red-Handled Scissors is a maker of crafts, a lover of cats, an avid swearing enthusiast, a cross-stitch book author, and a general purveyor of quirk. She's also sometimes an irritable cartoon named Tiny Cranky Haley.

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