While there are lots of recipes for cranberry relish out there, many are for purists. You know the ones cranberries , sugar and maybe a little orange. I prefer a relish which includes a variety of fruits which represent the autumnal bounty!
Whichever you prefer, starting with fresh cranberries is a must and Vermont Cranberry Company produces some fine berries on their pristine farmland in northern Vermont.
In a medium size heavy saucepan combine cranberries and water. Cook over medium heat until cranberries burst, about 15 minutes.
Add all other ingredients, stirring frequently, until mixture thickens, about 30 minutes.
Pour finished cranberry mixture into a bowl and stir in the nuts.
Cranberry Relish may be made up to two weeks before Thanksgiving, refrigerate covered. You may also freeze for up to 6 months. While the relish is great with roast turkey and chicken, it is also wonderful as a spread for sandwiches, mixed with softened cream cheese for a quick holiday dip, or spooned over yogurt.