- 4-1/2 cups cranberries
- 1-1/2 cups sugar
- 1 cup chopped walnuts, toasted
- 1 cup orange marmalade
- 2 tablespoons lemon juice
- Toss cranberries and sugar; place in a lightly greased 2-qt. baking dish. Cover and bake at 350° for 1 hour. Stir in walnuts, marmalade and lemon juice. Refrigerate. Yield: 6-8 servings.
Originally published as Baked Cranberry Relish in Quick Cooking November/December 1999, p57
Reviews for Baked Cranberry Relish
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 17, 2014
"I've been making this recipe since it first came out. Wow, 15 years. It is the easiest and best tasting cranberry relish ever. Friends and family always request it."