Grandma’s Cranberry Stuff

Name: Grandma's Cranberry Stuff
Yield: 3 cups.
Ingredients: 1 medium navel orange; 1 package (12 ounces) fresh or frozen cranberries, thawed; 1 cup sugar; 1 cup chopped walnuts, toasted

What could taste better than turkey and cranberry on Thanksgiving Day? My grandmother's classic recipe makes the best cranberry stuff to share with your family and friends this holiday. —Catherine Cassidy, Milwaukee, Wisconsin

Ingredients

1 medium navel orange
1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar
1 cup chopped walnuts, toasted

Directions

Cut unpeeled orange into wedges, removing any seeds, and place in a food processor. Add cranberries and sugar; pulse until chopped. Add walnuts; pulse just until combined.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1/4 cup: 148 calories, 6g fat (1g saturated fat), 0 cholesterol, 1mg sodium, 23g carbohydrate (19g sugars, 2g fiber), 2g protein.

Originally published as Grandma's Cranberry Stuff in Taste of Home November 2014

Reviews

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Average Rating:

jkcoach98

Dec 26, 2017

I think my family would have liked this better without the walnuts.
Fred

Dec 24, 2017

Can't get easier and sure beats the canned stuff.
jackulyn

Nov 23, 2016

This is a wonderful recipe. I too, like my Mom did, add an apple along with the orange. Can add nuts or not.
kayeswife

Nov 15, 2015

I use one orange seeded, one apple seeded, neither peeled and a package of washed and sorted cranberries. I run these through a grinder and add 1/2 to 3/4 c. of sugar. My Mother made it this way and this is how I've always prepared it for family dinners at Thanksgiving and Christmas. It's better when you make it a full day in advance of when you plan to serve it. Good with turkey or ham.
rhettbutler

Oct 10, 2015

I have made this recipe for many, many years. My family LOVES it. It also is great to serve with pork..
delowenstein

Oct 25, 2014

I prepared this recipe for the first time 10/25/14. The only difference is that I purposely used 1/4 cup chopped pecans (OR walnuts). I've learned that not everyone is keen on nuts, plus sometimes there are allergies to nuts. I then prepared 2 packages of raspberry gelatin(3-oz.) and 2 packages of cherry gelatin (3-oz.) EACH, using 1-1/2 cups EACH boiling water to dissolve the gelatin. I prepared them each separately, adding 1-1/4 cup undrained crushed pineapple in its own juice to the 2 different flavors and 1-1/2 cup EACH of the "Cranberry Stuff" to the gelatin mixture(s) which I poured into two separate jello molds, oiled. I thought that this would be a creative way to use this recipe as I was asked to prepare cranberry jello salad for a luncheon at our chapel! Thank you for this recipe, Catherine Cassidy! delowenstein
paul3303

Oct 12, 2014

The difference between this and my Mother-in Law's Cranberry Relish is the addition of the walnuts and she ran the cranberry's through a grinder. The nuts make a welcome addition.