Best Cranberry Relish Recipes
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.
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.
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
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
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.
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