1tablespoonorange liqueursuch as Grand Marnier (optional, but delicious)
First, toast the walnuts. Preheat the oven to 350°F. Spread the walnuts into an even layer on an ungreased baking sheet with a rim. Bake for 8 to 12 minutes, until lightly toasted and fragrant. Watch carefully towards the end of the baking time to make sure the nuts do not burn. Transfer to a plate and let cool completely (place in the refrigerator if you’d like to speed up this process).
In the bowl of a food processor fitted with a steel blade, place the cranberries, orange, and apple. Blend until you have a uniform, very finely chopped mixture with a crunchy texture. I like to alternate between long and short pulses to ensure that the mixture processes evenly.
Add the walnuts and pulse until roughly chopped.
Transfer the mixture to a serving bowl and stir in the honey and orange liqueur. Chill at least 2 hours or overnight. Serve chilled or at room temperature.
Adapted from my friend Keri's recipe.
TO SERVE: You can serve this relish chilled or at room temperature.
TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
TO FREEZE: Store cranberry orange relish in an airtight, freezer-container or ziptop bag in the freezer for up to 3 months.