Cran-Apple Walnut Relish Recipe

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For an extra special jelly during the fall season, try this recipe. The apples and cranberries compliment each other well.—Ball brand and Kerr brand home canning products
TOTAL TIME: Prep: 35 min. Process: 10 min.
MAKES:36 servings
TOTAL TIME: Prep: 35 min. Process: 10 min.
MAKES: 36 servings


  • 1 pound apples (about 6 small)
  • 4 cups cranberries, coarsely chopped
  • 2-1/2 cups packed brown sugar
  • 1 cup water
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

2 tablespoons: 81 calories, 1g fat (0 saturated fat), 0 cholesterol, 6mg sodium, 18g carbohydrate (17g sugars, 1g fiber), 0 protein.


  1. Peel, core and chop apples. Combine apples, cranberries, brown sugar and water in a Dutch oven. Simmer over medium heat for 15 minutes, stirring frequently. Stir in walnuts and cinnamon; cook for 5 minutes.
  2. Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process 10 minutes in a boiling-water canner. Yield: about 5 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Cranberry-Apple Relish in Country Woman July/August 1996, p41

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