Posted on by Creative Co-Op

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

Recipes:

Cranberry Walnut Baked Brie Ingredients: 8oz Brie cheese ¼ cup Walnuts 3 sprigs of chopped Thyme 3 sprigs of Rosemary 1/2 cup Brown sugar ½ Pear/ apple sliced ¼ cup of F+F Vermont Maple Syrup ½ cup F+F Cranberry Walnut Relish (reserving half for topping) + Brie Baker, or can use a Dutch oven or cast iron Directions: 1. Chop up walnuts, rosemary and thyme. Once chopped, mix in maple syrup and brown sugar. 2. Slice pear or apple and set aside. Chop off the top of the brie and place in brie baker. 3. 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). 4. Bake at 350 for 20-25 minutes until golden brown. Once done and while warm, top with additional Cranberry Walnut Relish. 5. Serve with crackers and bread, enjoy! Enjoy!
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Cranberry Walnut Chicken Salad Dip Ingredients: 1 Chicken breast (4oz) 2 Chicken thigh (2-2 1/2oz) 4 cups of white wine (for poaching liquid) 3 cups of water (for poaching liquid) 2-3 Bay leaves ¼ cup Chopped walnuts 1 grated apple any tart variety 1 grated onion 1 TBL of parsley 3 TSP thyme ½ cup of F+F Cranberry Walnut Relish Salt pepper to taste Directions: 1. Bring a pot of water to simmer, adding in the wine, peppercorns and bay leaves. 2. 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. 3. Remove chicken and strain from water, set aside to cool. 4. Grate apple, onion and herbs in a food processor. 5. 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. 6. Remove from food processor and season with salt and pepper to taste. 7. Fold in F+F Cranberry Walnut Relish and chopped walnuts and serve with crackers, celery, cucumbers, etc! Enjoy!

Cranberry Walnut Chicken Salad Dip

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Cranberry Walnut Crumble Bars Shortbread Ingredients: 2 cups Flour 8 TBL melted butter ½ cup of oats ½ cup powdered sugar 1 TS Salt Zest of 1 orange 1 TS Cinnamon ½ cup F+F Cranberry Walnut Relish Oat Walnut Toppings: ½ cup Flour ½ cup Oats ¼ cup Brown sugar ¼ cup chopped Walnuts 1 TS of cinnamon ½ cup of butter melted Directions: 1. Preheat oven to 350°F, and line a 9x12 baking dish with parchment paper. 2. Combine flour, powdered sugar, salt, zest of orange, and cinnamon . 3. Melt butter and pour into flour bowl, juice the zested orange into this mixture just until it comes together; it will be crumbly. 4. 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 before layering on the F+F Cranberry Walnut Relish. 5. Once cooled, spread the F+F Cranberry Walnut Relish as evenly as possible on top of the baked shortbread. 6. Layer the entire oat and walnut topping on top, and 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. Enjoy!
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Cranberry Walnut Salmon Pinwheels Ingredients: 4 oz Smoked Salmon 4 oz Softened cream cheese 2 oz F+F Cranberry Walnut Relish ½ small Avocado ½ Thinly sliced Cucumbers 2 TS of chopped Dill 3 large tortillas Toothpicks as needed Directions: 1. Make sure cream cheese is softened enough to be spreadable by knife or spatuala. 2. 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. 3. 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. 4. Place smoked salmon on top of tortilla and spreads. 5. Lay down the thinly sliced cucumbers on top of the salmon, season with the chopped dill. 6. Slowly roll up the tortilla slowly until the ends touch. Use a toothpick if needed to keep things rolled up. 7. 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. Enjoy!
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