Ingredients

4 cups (1 L) fresh cranberries, washed, dried
1 1/2 cups (375 mL) granulated sugar
2 tablespoons (30 mL) water
1 cup (250 mL) orange marmalade
Juice of 1 lime or lemon
1 cup (250 mL) coarsely chopped walnuts, toasted

Directions

Spread cranberries in a 13x9-inch (34x23 cm) baking dish; sprinkle evenly with sugar and water.

Cover tightly with foil. Bake at 325°F (160°C) for 30 to 45 minutes or until cranberries start to pop, shaking pan once or twice during baking.

Remove from oven, stir in marmalade, citrus juice, and nuts. Spoon into a bowl or jars, cover, and chill for at least 3 hours before serving. Makes 3 1/2 cups (875 mL).

Tip: To toast walnuts, spread in a single layer on a rimmed baking sheet, and place in a preheated 350°F (180°C) oven for 12 to 15 minutes.

Tip: Apart from serving this relish as an accompaniment to ham or poultry, try spooning it over waffles, pancakes, or warm over ice cream.