Sarasota's Sweet and Savory Cranberry Relish

This is a bit different than most cranberry relish recipes. I serve it primarily as a condiment rather than a side dish. This is wonderful with turkey of course, but just as good with ham, pork, chicken, grilled fish, vegetables such as brussels sprouts and even with potato dishes.

• Ready In: 17 mins
• Serves: 1-8
• Yields: 2 Cups

Ingredients

• 1  cup frozen cranberries
• 1⁄4 cup onion, fine chopped
• 1⁄4 cup cranberry juice
• 1⁄2 cup walnuts, toasted and chopped (1/2 cup after chopping)
• 1⁄3 cup maple syrup
• 1  teaspoon Dijon mustard
• 1⁄4 cup water
• 2  tablespoons chives, minced
• 1  teaspoon butter
•  salt
•  pepper

Directions

1. Walnuts -- Add the walnuts to a dry small saute pan on medium to medium high heat. Toast them until you begin to smell them and they begin to get golden brown. Keep an eye on them, they don't take long; and stir them often. Just a couple of minutes is all it takes.
2. Cranberry Relish -- In a medium sauce pan, add the butter and bring to medium heat. Add the onion and simmer 2 minutes until slightly tender. Then stir in the cranberries, cranberry juice, water, pinch of salt, maple syrup and bring to a boil. Reduce the heat to a simmer (medium low to low) and cook until the cranberries start to pop - it will take 7-10 minutes. Continue to cook as you stir in the walnuts, chives, dijon mustard, pepper and any additional salt to taste. Cook another minute or two and then remove from the heat and cool. It will thicken upon cooling. This can easily be done in advance.
3. Serve -- This is perfect served with my Chicken and Sweet Potato Hash with a Sweet & Savory Cranberry Relish. Warm or cold, I serve it both ways. If I am serving it warm -- just a minute or so in the microwave will do the trick. ENJOY!