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1/2 cup walnut halves
1/2 cup sugar
5 strips orange zest
2 cups fresh or frozen cranberries (do
not thaw if using frozen berries)
1/2 large navel orange, peeled, cut into
quarters
Nutritional analysis per 2 tablespoons:
Calories 52 (29% from fat) • carb. 9g • pro. 1g • fat 2g
sat. fat 0g • chol. 0mg • sod. 0mg • fiber 1g
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Preheat oven to 350° F. Place walnuts in a baking pan and toast until golden brown and fra-
grant, about 8 to 10 minutes. Cool slightly.
Insert metal blade in food processor. Process sugar and zest until finely chopped, about
45 seconds. Add cranberries, orange and reserved nuts; pulse until coarsely chopped, about
10 to 12 times. Pulse several more times if a finer consistency is desired.
This relish may be made in advance and stored in the refrigerator until ready to use.
Preparation: 5 – 10 minutes
Recipe analysis per 1/2 tablespoon serving:
Calories 25 (84% from fat) • carb. 0g • pro. 1g • fat 2g
sat. fat 0g • chol. 1mg • sod. 29mg • fiber 0g
Cranberry Relish with Toasted Walnuts
Fast and fresh, this relish is delicious with roast turkey, chicken, pork or ham.
Makes 2 cups
1 small onion (3 ounces), cut in 1-inch
pieces
3/4 teaspoon extra virgin olive oil
3 cloves garlic, peeled
1/2 teaspoon dried oregano
1 can (19-ounce) plum tomatoes, with
juices
1 sprig fresh basil (6 – 8 large leaves)
2 tablespoons dry white wine or ver-
mouth
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 – 1/2 teaspoon red pepper flakes (option-
al, to taste, for a spicier sauce)
Simple Tomato Sauce
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas.
Makes 2 cups tomato sauce for pasta / 1-1/4 cups tomato sauce for pizza.
Insert the metal blade. Pulse to chop the onion, 10 times. Heat the olive oil over medium heat
in a 2-quart saucepan. Add the onion, garlic, and oregano. Cook, stirring for 2 to 3 minutes,
until the onions begin to soften and the oregano becomes fragrant. Add the canned tomatoes
with their juices, basil sprigs, wine and salt. Bring to a boil, then reduce the heat to low, cover
loosely and simmer for 50 to 60 minutes. Turn off the heat and let cool in the pan for 10 min-
utes. Stir in the black pepper and optional red pepper flakes.
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