Here is the first of several Thanksgiving related posts for the next couple days. This recipe comes from the November 2011 issue of “Food Network Magazine” and it is from their series where they take a popular dish from a restaurant and try and recreate it. This is based on Boston Market’s Cranberry Walnut Relish. Haven’t ever tried it at Boston Market as we don’t have them around here anymore but it looked good and smelled great while cooking.
2 cups fresh or frozen cranberries (about 8 ounces)
3/4 cup sugar
1/4 cup chopped walnut pieces (I doubled this, 1/4 wasn’t enough)
Finely grate zest of half the orange (I zested the whole thing) into a medium saucepan, then squeeze in all the juice. Add cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until mixture thickens and cranberries start to pop, about 10 minutes. Let cool.