Fresh Golden Delicious Apple-Walnut Relish

Just three ingredients and ten minutes stand between you and a relish that belongs on every holiday table. Toasted walnuts, diced Golden Delicious apples, and sweet wine come together in a raw relish that tastes even better the next day as the flavors meld.

Toasting the walnuts first is the one step that matters most. Five minutes in the oven turns them dark and fragrant, bringing out oils and depth that raw walnuts simply don’t have. Chop them after toasting so they hold their shape in the relish.

Golden Delicious apples are the right choice here. They’re naturally sweet and hold their texture without browning as fast as other varieties. The sweet wine ties everything together with a boozy, honeyed note.

Chef Tips

• Make this a day ahead. The sweet wine softens the apples slightly and draws out the walnut oils. It genuinely improves overnight
• Toast the walnuts until deeply brown and aromatic, not just lightly warmed. Pale walnuts add crunch but not much flavor
• Chop the walnuts coarsely so they stay distinct from the diced apple. You want two textures, not one

Variations

• Cranberry apple relish: Add ¼ cup dried cranberries for tartness and color, especially around Thanksgiving
• Honey swap: Replace the sweet wine with honey and a squeeze of lemon for a non-alcoholic version
• Spiced version: Toss in a pinch of cinnamon and a few gratings of fresh nutmeg