Cranberry Walnut Tabbouleh Recipes

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ALMOST-FAMOUS CRANBERRY WALNUT RELISH



Almost-Famous Cranberry Walnut Relish image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 4

1 orange
2 cups fresh or frozen cranberries (about 8 ounces)
3/4 cup sugar
1/4 cup chopped walnut pieces

Steps:

  • Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

CRANBERRY WALNUT RELISH I



Cranberry Walnut Relish I image

This is delicious yet easy to make. Best of all, it can be made several days ahead since it will keep for 3 weeks refrigerated or up to 3 months frozen.

Provided by Marlene

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Yield 8

Number Of Ingredients 5

12 ounces fresh or frozen cranberries
¾ cup white sugar
1 (12 ounce) jar orange marmalade
1 tablespoon lemon juice
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
  • Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
  • Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 267.4 calories, Carbohydrate 53.4 g, Fat 7.2 g, Fiber 3 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 24.6 mg, Sugar 46 g

CRANBERRY-WALNUT BREAD



Cranberry-Walnut Bread image

This Thanksgiving-inspired quick bread recipe comes from Jane Kraemer of Manchester, Connecticut. The mixture of tart cranberry and salty nuts will have everyone reaching for a second slice.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h30m

Number Of Ingredients 11

2 tablespoons unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 large egg
1 teaspoon grated orange zest
1 cup fresh orange juice
1 cup fresh cranberries
1 cup toasted walnuts, coarsely chopped

Steps:

  • Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
  • With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
  • Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.

CRANBERRY SAUCE WITH WALNUTS



Cranberry Sauce with Walnuts image

Traditional cranberry sauce is nice, but this jazzed-up version is several steps above. It travels well, and all the women in my family serve it. The apricot preserves, lemon and toasted walnuts make it different. -Dee Buckley, Salado, Texas

Provided by Taste of Home

Time 40m

Yield 3-1/2 cups.

Number Of Ingredients 6

2 cups sugar
1 cup water
1 package (12 ounces) fresh or frozen cranberries
1/2 cup apricot preserves
1/4 cup lemon juice
1/2 cup chopped walnuts, toasted

Steps:

  • In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. , Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.

Nutrition Facts : Calories 178 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY WALNUT TARTLETS



Cranberry Walnut Tartlets image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, softened
1 cup plus 6 tablespoons confectioner's sugar, sifted
1 egg
1 teaspoon salt
1 3/4 cup all-purpose flour
1 cup sugar
1 cup light corn syrup
4 large eggs, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, melted
Grated zest of 1 orange
2 cups walnuts, coarsely chopped
2 cups fresh or frozen cranberries

Steps:

  • Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around the beaters.
  • Transfer to a plastic bag and form into a 6 inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days.
  • Divide log into 8 parts. On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour.
  • Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans. Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer. Remove and cool.
  • Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest. Divide walnuts and cranberries evenly among the partially baked tart shells. Pour sugar mixture over walnuts and cranberries.
  • Bake tarts 20 to 25 minutes or until crusts are golden. The edge of the filling will be firmer than the center. Cool tarts of wire racks and refrigerate until ready to serve. Remove cooled tarts from pans and serve.

CRANBERRY-WALNUT TABBOULEH



Cranberry-Walnut Tabbouleh image

Make and share this Cranberry-Walnut Tabbouleh recipe from Food.com.

Provided by spatchcock

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup Bulgar wheat
1/2 cup chopped dried cranberries
1 cup boiling water
1/2 cup chopped fresh parsley
1/4 cup minced red onion
1/4 cup fresh lemon juice
2 tablespoons chopped walnuts, toasted
2 tablespoons chopped of fresh mint
1 1/2 tablespoons walnut oil or 1 1/2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine bulgur and cranberries in a medium bowl.
  • Add 1 c boiling water.
  • Let stand 30 miniutes or so until water is absorbed and buligur is soft.
  • Fluff mixture with a fork.
  • Stir in chopped parsley and the remaining ingredients, and toss gently to combine.

CRANBERRY WALNUT CRUNCH



Cranberry Walnut Crunch image

Provided by Eric Asimov

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 14

3 cups cranberries (one 12-ounce bag)
3/4 cup granulated sugar
1/4 cup orange juice
Finely grated rind of one orange
Pinch of salt
1 to 2 tablespoons orange liqueur, like Grand Marnier (optional)
1/2 teaspoon minced, dried orange peel (optional)
1 cup unbleached flour
1/4 cup light brown sugar
1/4 cup dark brown sugar
1/4 teaspoon salt
6 tablespoons cold, unsalted butter
3/4 cup walnuts, roughly chopped
Vanilla ice cream, frozen yogurt or creme fraiche

Steps:

  • Preheat oven to 375 degrees.
  • Discard any stems from the cranberries. Wash them in a colander and shake dry.
  • In a mixing bowl, stir together the cranberries, sugar, orange juice, rind, pinch of salt, and liqueur, if desired, and dried peel. Spread out the cranberries evenly in a greased 6-to-8-cup shallow baking dish.
  • With a wire whisk, mix the flour, light and dark brown sugars, and 1/4 teaspoon salt. Cut the butter into small bits. With your fingertips, work it together with the flour until it is like rough meal. Mix in the nuts, and spread the topping evenly over the cranberries. (If making several hours in advance, cover and refrigerate. If assembling the day before, refrigerate the cranberry mixture and topping separately, and combine right before cooking.)
  • Bake on the middle level of the oven for 40 minutes, until the juices have started to bubble up and the crust has browned. Let cool for 20 minutes before serving warm with creme fraiche, ice cream or frozen yogurt.

CRANBERRY WALNUT TABBOULEH



CRANBERRY WALNUT TABBOULEH image

Yield 6 servings

Number Of Ingredients 11

Ingredients
1 cup bulgur wheat
1/2 cup chopped dried cranberries
1 cup boiling water
1/2 cup chopped fresh parsley 1/4 cup minced red onion
1/4 cup fresh lemon juice
2 tablespoons chopped walnuts, toasted
2 tablespoons chopped fresh mint
1 1/2 tablespoons walnut oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preparation Combine bulgur and cranberries in a medium bowl. Add 1 cup boiling water, and let stand 30 minutes or until water is absorbed. Fluff bulgur mixture with a fork. Stir in chopped parsley and the remaining ingredients, and toss gently to combine.

CRANBERRY WALNUT RELISH II



Cranberry Walnut Relish II image

I inherited this recipe from my Mom. It is assigned to me every year along with the relish tray. I am no great cook, so you can be sure it's very easy. It's so great, it's the only cranberry dish we serve!

Provided by Judy

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 3h55m

Yield 40

Number Of Ingredients 5

1 (12 ounce) package fresh or frozen cranberries
¾ cup white sugar
¾ cup coarsely chopped walnuts
¾ cup orange marmalade
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cranberries in a small, shallow baking dish. Sprinkle with sugar.
  • Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat.
  • Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.

Nutrition Facts : Calories 47.6 calories, Carbohydrate 9.1 g, Fat 1.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 3.6 mg, Sugar 7.8 g

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