Almost-Famous Cranberry Walnut Relish
Boston Market is best known as a rotisserie chicken joint, but one of the chain’s most beloved dishes actually goes better with turkey: cranberry walnut relish. The side started as a seasonal special back in 1992, but so many customers requested the sauce year-round that it earned a permanent spot in stores two years later. (Although it’s not actually listed on the menu, you can always order it.) Company execs never give out a recipe, so chefs in Food Network Kitchens developed this spot-on copy, perfect for your Thanksgiving feast or weeknight dinner.
Equipment
- 1 Zester or Microplane
- 1 Medium Saucepan
- 1 Wooden Spoon or Heatproof Spatula
- 1 Measuring Cups
Ingredients
Main
- 1 orange
- 2 cups fresh or frozen cranberries about 8 ounces
- 3/4 cup sugar
- 1/4 cup chopped walnut pieces
Instructions
- 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.
Notes
For the orange zest, ensure you only grate the bright orange part, avoiding the bitter white pith. Rolling the orange on a counter before juicing will yield more liquid. When cooking, keep a watchful eye; the relish will thicken considerably as it cools, so avoid over-reducing. The 'popping' of cranberries indicates they are bursting and releasing pectin, which helps thicken the sauce. For an elevated flavor, lightly toast the walnuts in a dry pan for a few minutes before adding them; this brings out their nutty aroma. Adjust sugar to taste after the cranberries have cooked, as tartness can vary. This relish is best served chilled.