(This is from the East St. Olaf Lutheran Church in Rock Dell, Minnesota. The recipe was submitted by Amanda Larson. I got started with this recipe in 1986.)
Baked Cranberry Walnut Relish
Ingredients
- 1 quart (1 pound) fresh cranberries
- 2 1/2 cups sugar
- Juice of 1 lemon or 1 lime
- 1 cup orange marmalade
- Chopped walnuts (or pecans)
Preparation
Wash the cranberries and drain. In a shallow pan, stir cranberries and sugar. Cover tightly with aluminum foil. Bake for one hour at 350°. Spread the walnuts in a shallow pan and toast in the oven until light brown, about 12 minutes. When the cranberries are done (they will “pop” during baking), mix in the walnuts, juice, and the marmalade. Keep refrigerated in jars.