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Cranberry Walnut Relish (Vegan, Gluten-Free)

Sharon Palmer

I love to make my own home-made cranberry relish for the holidays. This Cranberry Walnut Relish recipe—featuring dried cranberries—is super easy. I adapted it from a recipe from California Walnuts, which I will be demonstrating on the Hallmark TV Channel Home & Family Show for the holidays.

You can watch the episode from The Hallmark Channel here.


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Cranberry Walnut Relish (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


This plant-based (vegan) Cranberry Walnut Relish recipe is super easy to make and it’s so delicious. It’s also perfect for the holiday season!


  • ½ cup California Zinfandel wine (or any red wine)
  • 1 cup dried cranberries
  • 1 small blood or navel orange
  • 1 tablespoon agave syrup (optional)
  • ⅔ cup toasted coarsely chopped California walnuts
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon freshly grated black pepper


  1. In a small pan, bring 1/2 cup Zinfandel to a simmer.
  2. Add the dried cranberries, remove from heat, cover the pan, and let stand until wine is absorbed (about 15-20 minutes).
  3. While the cranberries rest, peel and remove the white pith from the orange. Holding the orange above a bowl, slice the sections of orange and drop them into the bowl.
  4. Add the cranberries, agave syrup, walnuts, parsley, and black pepper.
  • Category: Appetizer
  • Cuisine: American

Keywords: vegan relish, cranberry relish, holiday appetizer

For other plant-based holiday recipes, check out some of my favorites:

Cranberry Apple Leek Stuffing
Broccoli Walnut Au Gratin
Oat Cranberry Pilaf with Pistachios

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