Thursday, November 12, 2009

Cranberry, Orange, Walnut Relish with Chai Spice Blend

While I really don't mind the canned jellied cranberry sauce - it certainly helped me provide much needed moisture to swallow my paternal grandmother's holiday turkeys, which were subjected to a long, painful, turn in the roaster oven, fresh cranberries are something I like to take advantage of when they're in season.

I created this quick, easy, no cooking needed, relish with a little inspiration again, from the spice rack.

Cranberry, Orange, Walnut Relish with Chai Spice

1 12 oz pkg of fresh cranberries, rinsed and picked over
1 large orange, thoroughly scrubbed, stem end cut off and discarded, then roughly chopped
1/2 c. light brown sugar
1 t. McCormick Chai Spice Blend
1 t. vanilla
1/2 c. walnuts

Put everything in the food processor and pulse until chopped fine and has the texture of relish. Let sit for awhile for flavors to blend before serving. Add seasoning if needed.

Yep, that's it, and yes the orange, including the peel!

The Chai Spice blend says it contains cinnamon and ginger, but it has to have some cardamom in there as well. You can certainly substitute whatever spices you have on hand. A little hint of sweet helps balance the tart cranberries and orange peel.


  1. Wow, this is quite an intriguing recipe! I would have never thought to combine chai with cranberries. I'll have to try this one!

  2. The Chai Spice Blend is a brilliant addition! Maybe I can sneak some into my sister-in-law's relish when she's not looking.


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