
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
Recipes:
- Cranberry Walnut Baked Brie
- Cranberry Walnut Chicken Salad Dip
- Cranberry Walnut Crumble Bars
- Cranberry Walnut Salmon Pinwheels

Cranberry Walnut Baked Brie
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4–6 servings (made for a crowd)
Ingredients:
- 8-oz. Brie cheese
- 1/4 cup walnuts
- 3 sprigs chopped thyme
- 3 sprigs rosemary
- 1/2 cup brown sugar
- 1/2 pear/ apple sliced
- 1/4 cup F+F Vermont Maple Syrup
- 1/2 cup F+F Cranberry Walnut Relish (reserving half for topping)
- Brie baker, or can use a Dutch oven or cast iron
Directions:
- Chop up walnuts, rosemary and thyme. Once chopped, mix in F+F Vermont Maple Syrup and brown sugar.
- Slice pear or apple and set aside. Chop off the top of the Brie and place in Brie baker.
- Layer walnuts and herb mixture on top of Brie. Then add chopped up fruit on top. Place F+F Cranberry Walnut Relish on top (1/4 cup).
- Bake at 350°F for 20–25 minutes until golden brown. Once done and while warm, top with additional cranberry walnut relish.
- Serve with crackers and bread, enjoy!
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Cranberry Walnut Chicken Salad Dip
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4–6 servings
Ingredients:
- 1 chicken breast (4-oz.)
- 2 chicken thigh (2 to 2-1/2oz)
- 4 cups white wine (for poaching liquid)
- 3 cups water (for poaching liquid)
- 2–3 bay leaves
- 1/4 cup chopped walnuts
- 1 grated apple, any tart variety
- 1 grated onion
- 1 tablespoon parsley
- 3 teaspoons thyme
- 1/2 cup F+F Cranberry Walnut Relish
- Salt pepper to taste
Directions:
- Bring a pot of water to simmer, adding in the wine, peppercorns, and bay leaves.
- Once water has come to a low simmer, add in the chicken breast and thigh, and poach until cooked through. About 20 minutes, depending on size of chicken.
- Remove chicken from water and strain. Set aside to cool.
- Grate apple, onion, and herbs in a food processor.
- Roughly chop up chicken and then add to food processor with apple, onion and herbs. Make sure to scrape down the sides occasionally so it is incorporated evenly.
- Remove from food processor, and season with salt and pepper to taste.
- Fold in F+F Cranberry Walnut Relish and chopped walnuts, and serve with crackers, celery, cucumbers, etc!
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Cranberry Walnut Crumble Bars
Prep time: 30–40 minutes
Cook time: 45 minutes
Servings: 12 bars
Ingredients:
SHORTBREAD:
- 2 cups flour
- 8 tablespoons melted butter
- 1/2 cup oats
- 1/2 cup powdered sugar
- 1 teaspoon salt
- Zest of 1 orange
- 1 teaspoon cinnamon
- 1/2 cup F+F Cranberry Walnut Relish
Oat walnut topping:
- 1/2 cup flour
- 1/2 cup oats
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts
- 1 teaspoon cinnamon
- 1/2 cup butter melted
Directions:
- Preheat oven to 350°F, and line a 9 x 12-oz baking dish with parchment paper.
- Combine flour, powdered sugar, salt, zest of orange, and cinnamon.
- Melt butter, and pour into flour bowl. Juice the zested orange into this mixture just until it comes together, it will be crumbly.
- Place flour mixture into pan, and push down and around so it is in one layer. Bake for 20 minutes, and set aside to cool.
- Once cooled, layer the F+F Cranberry Walnut Relish as evenly as possible on top of the baked shortbread.
- Layer the entire oat and walnut topping on top, and return to the oven for 25 minutes.
- Let cool for at least an hour; place in fridge or freezer for 20 minutes in order to get super clear lines and even portions.
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Cranberry Walnut Salmon Pinwheels
Prep time: 10 minutes
Cook time: 10 minute assembly
Servings: 4–5 pieces per tortilla
Ingredients:
- 4-oz. smoked salmon
- 4-oz. softened cream cheese
- 2-oz. F+F Cranberry Walnut Relish
- 1/2 small avocado
- 1/2 thinly sliced cucumbers
- 2 teaspoons chopped dill
- 3 large tortillas
- Toothpicks, as needed
Directions:
- Make sure cream cheese is softened enough to be spreadable by knife or spatuala.
- Lay down the tortilla and spread on the cream cheese, then spread out avocado, mashing with a fork if needed to make avocado more spreadable.
- Spread F+F Cranberry Walnut Relish, leaving a bit of the edge on one side empty so the spread has room to move when being rolled.
- Place smoked salmon on top of tortilla and spreads.
- Lay down the thinly sliced cucumbers on top of the salmon, and season with chopped dill.
- Slowly roll up the tortilla until the ends touch. Use a toothpick if needed to keep things rolled up.
- Slice with a very sharp or serrated knife into 3–5 pieces per tortilla pending size of tortilla used. Clean your knife with hot water in-between cuts for a smoother finish.