Thanksgiving Cranberry Currant Relish with Toasted Walnuts

Makes 20 Servings at 1/4 cup each

My brother, George, always brings the Sunday issue of the New York Times newspaper with him when he comes to visit. After his visit, I spend a few days reading all the sections and feel more connected to my hometown. I found this relish recipe in the November 11, 1998 issue and have made it every Thanksgiving since then to everyone's delight.

Ingredients

Directions

1. In a heavy saucepan over medium heat, toast walnuts, shaking frequently, until just fragrant, about 4 minutes. Remove from hear, chop roughly, and set aside.
2. In same saucepan, combine cranberries, currants, sugar, and 1 1/2 cups of water, and cook over medium-high heat, stirring occasionally, until cranberries begin to pop, about 4 minutes. Reduce heat to low, and simmer gently until slightly thickened, about 3 minutes.
3. Remove from heat, stir in the walnuts, vanilla, and lemon juice, allow to cool to room temperature and serve. Covered and refrigerated, the relish will keep about a week.