Cranberry Walnut Relish

We’ve combined sweet and tart cranberries with zesty orange and red wine for an unbelievable versatile Cranberry Walnut Relish spread. Serve on baked chicken, in a turkey sandwich, or with a smoky cream cheese.

Easy Uses:

  • Use as your Cranberry Walnut Relish on Thanksgiving
  • Use in an easy salad dressing
  • Add onto your favorite sandwich


Cranberry Walnut Swirls

YIELDS: Approx. 8 pastry swirls 

2 Puff Pastry Sheets, defrosted 
½ Jar F+F Cranberry Walnut Relish 
½ c Brown Sugar 

1. Defrost the puff pastry overnight or on your counter until it is room temperature & pliable. 
2. Once defrosted, lay one pastry sheet out flat & spread the F+F Cranberry Walnut Relish on one side & sprinkle on the brown sugar. 
3. Preheat the oven to 375°F.
4. Then place the second sheet of pastry dough on top & seal all the edges. 
5. Cut the dough into 6-8 inch strips & begin to twist holding both ends. Once it begins to twist, roll each strip into a circle & place on a lined sheet tray.
6. Bake at 375°F for 20 minutes or until bubbly & brown.
7. Let cool for 5-10 minutes before serving. 


Cranberry Walnut Galette

1 ½ c All Purpose Flour 
1 c Butter, cold
1 ½ tsp Granulated Sugar 
¾ tsp Salt 
1 tsp Cinnamon

1 Jar F+F Cranberry Walnut Relish
½ c Cranberries, frozen or fresh 
¼ c Walnuts, chopped 
Juice of One Orange

Whipped Cream for topping (optional)

1. Place flour into a large mixing bowl. 
2. Use a cheese grater to grate cold butter directly into the mixing bowl.
3. Add the sugar, salt & cinnamon into the bowl. 
4. Combine until a dough ball forms making sure the butter does not get too soft. 
5. Wrap in plastic wrap. Place in fridge to rest. 
6. To begin the galette filling, place all filling ingredients into a sauté pan on medium heat & cook for about two minutes, until bubbly & thickened a bit.
7. Remove from heat & let cool. 
8. Remove dough from fridge, and roll out into a 12-inch disc, about ¼ inch thick. 
9. Preheat oven to 375°F.
10. Place dough on a lined sheet tray, then pour cooled cranberry mixture into the middle of the dough, leaving a 1 ½" border. 
11. Fold the outer edges of the dough towards the center. 
12. Bake for 15 minutes at 375°F; reduce to 350°F & bake for another 20-25 minutes, or until bubbly & golden brown.
13. Let cool for at least 20 minutes, then top with whipped cream & serve. 


Cranberry Walnut Baked Brie

¼ c Walnuts 
Leaves of 3 Sprigs Rosemary, chopped
Leaves of 3 Sprigs Thyme, chopped
¼ c of F+F Small Batch Vermont Maple Syrup 
½ c Brown Sugar 
½ Pear or Apple, sliced 
8 oz Brie Cheese
½ c F+F Cranberry Walnut Relish, divided

1. Chop walnuts, rosemary & thyme. Once chopped, mix in F+F Small Batch Vermont Maple Syrup & brown sugar.
2. Slice pear or apple & set aside. Slice off the top of the Brie & place in Brie baker.
3. Layer walnuts & herb mixture on top of Brie, then add chopped fruit. Place ¼ cup F+F Cranberry Walnut Relish on top. 
4. Bake at 350°F for 20-25 minutes, until golden brown. Once done, top with remaining ¼ cup F+F Cranberry Walnut Relish. 
5. Serve warm, with crackers & bread.


Cranberry Walnut Chicken Salad Dip

3 c Water 
4 c White Wine 
1 Chicken Breast (4 oz) 
2 Chicken Thighs (2 to 2 ½ oz) 
1 Tbsp Whole Peppercorns
2-3 Bay Leaves
1 Apple (any tart variety)
1 Onion 
1 Tbsp Fresh Parsley Leaves
3 Tbsp Fresh Thyme Leaves
Salt & Pepper, to taste 
½ c F+F Cranberry Walnut Relish
¼ c Chopped Walnuts 

1. In a large sauce pan, bring water & wine to a boil. Reduce to a simmer on low heat, adding the peppercorns & bay leaves.
2. Add the chicken breast and thighs & poach until chicken is cooked through, about 20 minutes, depending on the size of the chicken.
3. Remove chicken from the stove & strain. Set aside to cool.
4. Peel, core & quarter the apple. Peel & quarter the onion. Chop them rouglyin a food processor, along with the parsley & thyme. 
5. Cut the chicken into chunks on a cutting board, then add to the food processor & mince everything, scraping the sides occasionally, so all ingredients are evenly incorporated. 
6. Remove from food processor & season with salt & pepper, to taste.
7. Fold in F+F Cranberry Walnut Relish & chopped walnuts. Serve with crackers, celery, cucumbers, etc.


Cranberry Walnut Crumble Bars

2 c Flour 
½ c Powdered Sugar 
1 tsp Salt
1 tsp Cinnamon 
Zest of 1 Orange 
8 Tbsp Butter, melted 
Juice of 1 Orange

½ c F+F Cranberry Walnut Relish
½ c Flour 
½ c Oats 
¼ c Brown Sugar 
¼ c Walnuts, chopped 
1 tsp Cinnamon 
½ c Butter, melted 

1. Preheat oven to 350°F & line a 9x12 baking dish with parchment paper.
2. Combine flour, powdered sugar, salt, cinnamon & orange zest in a large mixing bowl.
3. Pour melted butter & juice of the zested orange into the bowl & mix until it just comes together; it will be crumbly.
4. Transfer the dough into the baking dish & press it into an even layer. Bake for 20 minutes & set aside to cool. 
5. Once cooled, spread the F+F Cranberry Walnut Relish evenly on top of the baked shortbread. 
6. Combine remaining topping ingredients & layer the mixture on top. Return to the oven for 25 minutes. 
7. Let cool for at least an hour & place in fridge or freezer for 20 minutes, in order to get clean lines and even portions when cutting. 


Cranberry Walnut Salmon Pinwheels

4 oz Cream Cheese, softened 
3 Tortillas, large 
4 oz Smoked Salmon, thinly sliced
2 oz F+F Cranberry Walnut Relish 
½ Avocado, small
½ Cucumbers, thinly sliced 
2 tsp Fresh Dill, chopped

**Toothpicks as needed 

1. Make sure cream cheese is softened enough to be spreadable by knife or spatuala.
2. Lay the tortillas on parchment paper & each one with cream cheese, leaving a bit of an edge bare on each tortilla, so the contents have room to spread when tortillas are rolled. 
3. Mash the avocado with a fork, and spread it on top of the cream cheese.
4. Layer on F+F Cranberry Walnut Relish.
5. Next add the thinly sliced smoked salmon on top.
6. Top with cucumber slices & season with chopped dill. 
7. Slowly roll up each tortilla until the ends touch. Use a toothpick, if needed, to keep them rolled up.
8. Slice with a very sharp or serrated knife into 3-5 pieces per tortilla, depending on size of tortilla used. Clean your knife with hot water between cuts, for a smoother finish. Serve!


Spicy Baked Brie with Roasted Pears

1 Puff Pastry Sheet 
¼ c Walnuts, chopped 
Leaves of 3 Rosemary Sprigs, chopped 
Leaves of 3 Thyme Sprigs, chopped
½ Pears, sliced
1 Brie round, 8 oz 
¼ c Brown Sugar 
2 Tbsp F+F Small Batch Vermont Maple Syrup 
¼ c F+F Cranberry Walnut Relish
¼ c F+F Hot Pepper Jelly
2 Egg Yolks, scrambled
3 Tbsp Demerara Sugar 

1. Let the frozen puff pastry thaw enough that it’s pliable but not too soft to work with. 
2. Chop walnuts, rosemary & thyme, and slice pears, then set aside. 
3. Trim the top & bottom of Brie round, just enough to expose the cheese and remove skin.
4. Lay out the puff pastry & place Brie centered on top of dough. Layer chopped walnuts, herbs, F+F Small Batch Vermont Maple Syrup & brown sugar on top of Brie. It is OK if things fall around the edges, as we will be folding up to bake. 
5. Top with sliced pears & F+F Cranberry Walnut Relish & F+F Hot Pepper Jelly. Fold puff pastry edges around the Brie & toppings so it is all fully encompassed, like an envelope. 
6. Brush the folded puff pastry with egg yolk & sprinkle with Demerara sugar. 
7. Bake at 350°F for 20-25 minutes, until golden brown.
8. Allow to cool slightly & top with more F+F Cranberry Walnut Relish, if desired. Serve with crackers or bread. 


Leave a Reply

Your email address will not be published. Required fields are marked *