Congregation Etz Chaim member Sandy Bailey, known for her bountiful High Holy Days meals, includes this relish to lighten up her table.
2 cups fresh or frozen cranberries (8 oz.)
small can mandarin oranges
½ cup sugar
¼ cup chopped walnuts
Grate the zest of half of the orange in a medium saucepan, then squeeze in all the juice.
Add the cranberries, sugar and walnuts and cook over a medium heat. Stir occasionally until the mixture thickens and the cranberries begin to pop. About 10 minutes. Cool and serve.