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1/2 cup (125 ml) walnut halves
1/2 cup (125 ml) sugar
5 strips orange zest
2 cups (500 ml) 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 (25 ml):
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 (177° C). Place walnuts in a baking pan and toast until golden brown
and fragrant, 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 (7 ml) 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 (500 ml)
1 small onion (3 ounces [85 g] ), cut in
1-inch (2.5 cm) pieces
3/4 teaspoon (3 ml) extra virgin olive oil
3 cloves garlic, peeled
1/2 teaspoon (2 ml) dried oregano
1 can (19-ounce [539 g]) plum
tomatoes, with juices
1 sprig fresh basil (6 – 8 large leaves)
2 tablespoons (25 ml) dry white wine or
vermouth
1/8 teaspoon (0.5 ml) kosher salt
1/8 teaspoon (0.5 ml) freshly ground
black pepper
1/4 – 1/2 teaspoon (1 – 2 ml) red pepper
flakes (optional, 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 (500 ml) tomato sauce for pasta / 1-1/4 cups (300 ml)
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 (1.9 L) 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 minutes. Stir in the black pepper and optional red pepper flakes.