Cranberry-Beet Relish

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  • Level: Easy
  • Total: 25 min (plus chilling)
  • Active: 25 min
  • Yield: 6 to 8 servings
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3/4 cup walnut halves

1 pound cranberries, thawed if frozen

1 medium red beet, peeled and chopped

1/2 cup sugar

1 teaspoon finely grated lemon zest

Kosher salt and freshly ground pepper 

1 Gala or Fuji apple, finely chopped

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill


  1. Preheat the oven to 350˚. Spread the walnuts on a baking sheet and bake until toasted, about 12 minutes. Let cool, then chop.
  2. Meanwhile, combine the cranberries, beet, sugar, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Pulse until finely chopped.
  3. Scrape the cranberry relish into a bowl. Stir in the walnuts, apple, parsley and dill. Refrigerate at least 2 hours and up to 1 day.
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