CRANBERRY RELISH
Steps:
- Place the frozen cranberries, orange, granulated sugar and honey in a food processor. Process until the mixture is evenly chopped. Store in the refrigerator until needed. Serve as a condiment for roasted turkey.
PERFECT CRANBERRY SAUCE
For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
FRESH CRANBERRY RELISH
Steps:
- Place the cranberries, sugar, orange liqueur, and orange zest and juice in the bowl of a food processor. Pulse several times to break down the cranberries and incorporate the ingredients; it should still be a bit chunky. Transfer to a bowl and allow to sit at room temperature for at least 30 minutes so the flavors can marry.
FRESH CRANBERRY RELISH
Steps:
- Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.
OLD-FASHIONED CRANBERRY RELISH
This is the recipe my great-grandfather brought over from Austria, and has been a family favorite at every holiday meal!
Provided by Laura Dietz Mulholland
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 4h15m
Yield 12
Number Of Ingredients 5
Steps:
- Finely chop about half the cranberries with 1 orange in a food processor; scrape into a glass mixing bowl. Repeat process with remaining cranberries and orange.
- Finely chop walnuts in the food processor; add to cranberry mixture. Stir sugar and orange-flavored liqueur through the cranberry mixture.
- Cover bowl with plastic wrap; refrigerate at least 4 hours to overnight.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 21.5 g, Fat 4.4 g, Fiber 1.7 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 0.8 mg, Sugar 18.5 g
BAKED CRANBERRY RELISH
"Orange marmalade and walnuts make this chilled cranberry sauce a delightful change from the ordinary," assures Anita Curtis of Camarillo, California. With just five ingredients, it's a simple dish that adds festive color to the table.
Provided by Taste of Home
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Toss cranberries and sugar; place in a lightly greased 2-qt. baking dish. Cover and bake at 350° for 1 hour. Stir in walnuts, marmalade and lemon juice. Refrigerate.
Nutrition Facts : Calories 366 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 73g carbohydrate (67g sugars, Fiber 3g fiber), Protein 4g protein.
CRANBERRY RELISH I
Classic cranberry relish for your holiday table.
Provided by Lisa Stinger
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- Finely chop the orange in a food processor.
- Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
- Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.2 g, Sodium 3.2 mg, Sugar 18.2 g
HOMEMADE CRANBERRY RELISH
The baked cranberry compote couldn't be easier to prepare and tastes terrific on top of slice Thanksgiving turkey. The recipe comes courtesy of my sister-in-law. -Betty Johnson, Eleva, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In an ungreased 13-in. x 9-in. baking dish, combine cranberries and sugar. Cover and bake at 350° for 1 hour. , In a large bowl, combine the orange marmalade, walnuts and lemon juice. Stir in cranberry mixture. Cover and refrigerate until chilled.
Nutrition Facts : Calories 206 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 42g carbohydrate (39g sugars, Fiber 1g fiber), Protein 2g protein.
WONDERFUL CRANBERRY RELISH
This cranberry sauce/relish is wonderful served with your Thanksgiving or Christmas dinner or with chicken any time of the year. It freezes very well.
Provided by Nancy Colver
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 8h20m
Yield 32
Number Of Ingredients 8
Steps:
- Dissolve Jell-O® in boiling water.
- Stir cranberries and sugar together in a large bowl. Pour water with dissolved Jell-O® over the cranberry mixture. Fold apple, grapes, pineapple, and pecans through the cranberry mixture.
- Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 23.2 g, Fat 2.5 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 22.3 mg, Sugar 21.3 g
BEST CRANBERRY RELISH
Categories Fruit Juice Side Stew Thanksgiving Cranberry Fall Simmer Parade
Number Of Ingredients 5
Steps:
- Combine ingredients in a saucepan. Cook over medium heat until the berries pop open (about 10 minutes). Skim the foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.
CRANBERRY RELISH
Steps:
- Cut the orange peel into small pieces. Place the peel in a jar, add the sugar, and toss to coat. Do not seal the jar. Instead, cover the top with cheesecloth, and let the orange peel dry for one week.
- Wash the cranberries and drain. Place them in an enamel pot, and add 1 1/2 cups of water. Cook 20 minutes over low heat.
- Wash, peel and core the pears, and cut each into 6 to 8 pieces. Add to the cranberries, along with the orange peel. Cook another 20 minutes over low heat.
- Pour the hot mixture into clean, dry jars. Cover with cheesecloth, and cool for 24 hours.
- On top of the relish, pour 1 tablespoon of vegetable oil as a seal. Seal the jar with its lid. The relish will keep for months. When ready to eat, remove the oil by dipping a paper towel into the jar to absorb the oil.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 3 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 34 grams, TransFat 0 grams
FRESH CRANBERRY RELISH
This no-cook cranberry medley spiced with cinnamon and ginger is a wonderfully refreshing complement for a savory entree. The tartness mellows as the relish chills.-Deb Williams, Peoria, Arizona
Provided by Taste of Home
Time 15m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- Place all ingredients in a large bowl; toss to combine. Refrigerate, covered, overnight to blend. If desired, serve with fresh grated orange zest.
Nutrition Facts : Calories 113 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
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- Cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil, about 3 minutes.
- Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-5 minutes (set the timer). Be careful not to cook them too long or they will get mushy.
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