Fresh Cranberry Relish

This dish serves 10–12 people. This recipe was originally included as part of the Duerksen Turkey feature published in the November 2014 issue of Traverse, Northern Michigan’s Magazine.


  • 2 bags of fresh whole cranberries
  • 1 seedless navel orange, peeled and coarsely chopped, half the rind reserved
  • 2 large Honeycrisp apples, peeled, seeded and coarsely chopped
  • ½ tablespoon sugar
  • 2 cups walnuts, coarsely chopped


Combine cranberries, orange, apples, and orange rind in a food processor and process until coarsely ground. Pour cranberry mixture into a large mixing bowl, add sugar and walnuts, and stir to combine. Cover and chill the relish for up to 48 hours before serving.