Cranberry Orange Relish with Toasted Walnuts and Coconut
Here’s hoping you had a lovely Thanksgiving along with the blessings of sharing a wonderful meal and happy times with family and friends.
As we finish up the leftovers around here, or in this case, remnants of two stuffed turkeys, one smoked ham and a few dishes prepared by guests, a feast with about 16 sides (you can get the idea in my photo below.) I’m now feeling a wee bit tired and needing a quick run for a 16 ounce WaWa Pumpkin Spice Coffee which will hopefully revive me for attending a surprise party in about 2 hours.
The tradition of the 2 stuffed turkeys each Thanksgiving began with the free supermarket turkeys offered upon spending a designated amount on groceries over the course of the year.
Since the turkey feast is the one occasion that my own family loves leftovers I thought preparing the free turkey would be a great way to provide leftover meals for the elder family members who also enjoy the turkey trimmings and sandwiches on the following day.
This year, since we had 18 guests, I roasted both turkeys at the same time using my next door neighbors oven for the extra turkey. Following the meal then, guests were provided with their take-out size aluminum tins to fill to their hearts content, including all those specialties missed as leftovers when you aren’t the one hosting the occasion.
We had lots of the traditional favorites besides the turkey, stuffing, and gravy, including mashed potatoes, Brussels sprouts, my Mom’s green bean casserole and some new additions to the table as well.
Besides traditional cooked homemade cranberry sauce prepared with the assistance of my grandson, the J-Dude, I decided then to get his opinion on changing up this years uncooked Cranberry Orange Relish with the addition of toasted walnuts and coconut.
The Dude thought our new twist on Cranberry Orange Relish with Toasted Walnuts and Coconut was all the bomb, in a delicious way, that is.
The combination went over better than ever, with barely any left in the bowl.
With the holiday season now in official full swing, including lots of parties and more feasts ahead, I thought this little adapt of the old fashioned classic might be a fun one to share.
Your kids and grand kids can even help prepare it, and they may even think its all the bomb too.
Cranberry Orange Relish with Toasted Walnuts and Coconut
Ingredients
- 1/2 cup walnuts
- 1/3 cup coconut
- 3/4 pound fresh cranberries, rinsed and picked through of any stems
- 1 orange with the skin, both ends removed, quartered, seeds removed
- 3/4 cup sugar
Instructions
- Add walnuts to a small pan on low heat, cook a couple minutes, more or less, shaking the pan until walnuts are scented and lightly colored, remove from heat immediately, transfer to a cutting board, cool, chop finely, add to a medium sized glass bowl
- Wipe out the pan from walnuts and on low heat scatter in the coconut, shaking or stirring continuously until just turning a golden color, remove from heat immediately and combine with the walnuts
- Add cranberries to the bowl of a food processor, pulse until fine chopped stir into the walnuts and coconut
- Add the orange quarters into the bowl of the food processor, pulse, then stir through the cranberry mixture, stir through the sugar.
- Cover and chill until serving
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