Cranberry Orange Date Walnut Relish

Cranberry orange date walnut relish is a quick and easy vegan recipe to make, and it is a delightful treat to make for Thanksgiving or any other holiday or festive meal. It takes only about 15 minutes to prepare and it will serve 6 t0 8 people. We buy several bags of cranberries when they are on sale so that they can be washed and frozen and stored in tightly sealed freezer containers for use any time of the year that we desire.

Cranberry Orange Date Walnut Relish Preparation:

Cranberry Orange Date Walnut Relish


1 – 12-oz bag of Cranberries
3 small or 2 large Navel Oranges
One cup Walnuts, pieces
1/8 to 1/4 tsp. Cinnamon, ground
1/2 – 3/4 Dates, pitted

Cooking Utensils:

Food Processor
Knives, Inexpensive Utility
Measuring Cups, Dry
Measuring Spoons

Cranberry Orange Date Walnut Relish Preparation:

We begin by washing the fresh Cranberries in a colander and peel the navel oranges. Then we place all the ingredients in a blender or food processor and chop into small pieces. Do not mash. Frozen cranberries do not need to be washed.

Taste the mixture for flavor and sweetness, and adjust to your personal taste. Be careful not to overdue either, for both sweetness and flavor improve over time.

We place the relish in a tightly closed glass or plastic container and store in the refrigerator for 1 or 2 hours before serving, because it enhances the flavor and color.

Leftovers, if there are any, can be stored in the refrigerator in the same closed container for a few days.

Serve and Enjoy!

We also like this relish as a topping for our banana cream, a non-dairy “ice cream” made from frozen bananas. Additionally, we have filled the “seed bowl” of a baked squash with this relish.

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