Make Ahead

Cranberry, Pineapple, and Walnut Relish

November  6, 2009
2 Ratings
  • Serves 6-8
Author Notes

Every year for Thanksgiving, my mom would make her cranberry jello mold, which we anticipated more eagerly than the turkey. Cranberry jello was sweetened with canned pineapple, walnuts, orange zest, and vanilla extract. Her jello is the inspiration for my cranberry, pineapple, and walnut relish. I love the way the tart cranberries are balanced by sweet pineapple and earthy walnuts. I used almond extract instead of vanilla, which enhances the tropical flavor of the pineapple. This relish complements ham, pork, and chicken too. —Food Blogga

What You'll Need
  • 1 (12) ounces bag fresh cranberries
  • 1 cup sugar
  • 1 cup water
  • a couple of pinches of salt
  • 1 1/2 cups chopped fresh pineapple
  • the zest of 1 medium orange
  • 2/3 cup coarsely chopped walnuts
  • 1/4 teaspoon almond extract
  1. Combine first five ingredients in a medium sauce pan; bring to a boil. Reduce heat, and simmer for about 10 minutes, stirring occasionally, until the cranberries pop and the sauce has thickened.
  2. Remove from heat. Stir in orange zest, walnuts, and almond extract. Cool; place in an air-tight container and chill before serving.
Contest Entries

See what other Food52ers are saying.

  • Deborah Dowd
    Deborah Dowd
  • egleb
  • catydid

3 Reviews

egleb November 21, 2023
BEST cranberry sauce ever!
catydid November 25, 2011
THis was great! Very similar to my mom's ancient recipe for the molded cranberry salad without the hassle of the gelatin. Perfect for Thanksgiving and leftovers are yummy on pancakes!
Deborah D. November 7, 2009
This sounds amazing,Susan. I think I will give it a try for Thanksgiving!