Cranberries are so beautiful. And the way they are harvested is such an intriguing process. Bright and tart vibrant, what is not to love about a cranberry?
Well, for many years of my life, I thought there was a lot.
Then my sister tweaked this Cranberry Relish recipe and shared it with me.
And I have left my former opinions of cranberries behind.
This relish is exceptionally simple and powerfully delightful. Even the Pickles called it a dessert that they could eat in the middle of their meal.
Aunt Leah's Cranberry Relish
Combine 4 1/2 cups fresh cranberries with 1/2 cup honey. Spread on a rimmed baking sheet and bake for 40 minutes at 350 degrees farenheit or until cranberries are soft and mushy.
Remove from oven and allow to cool for a bit while assembling remaining ingredients.
In a bowl, stir together 1 cup orange marmalade, 1 cup toasted walnuts (or as pictured above, I used pecans), and 1 t. lemon juice. Add cranberries and stir to combine.
Chil until ready to serve.