Carolees Thanksgiving Cranberry Apricot Relish Recipes

CRANBERRY RELISH I

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.

CITRUS CRANBERRY RELISH

Steps:

• In a saucepan, combine all of the ingredients. Bring to a boil over medium heat. Reduce heat; cook, uncovered, for 15 minutes, stirring occasionally. Cover and refrigerate for 4 hours or overnight. Store in the refrigerator.

CRANBERRY SAUCE WITH DRIED APRICOTS AND CARDAMOM

Steps:

• Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.
• Bring next 5 ingredients and cardamom to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add apricots; cook 2 minutes. Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

THANKSGIVING CRANBERRY RELISH

Steps:

• Grind cranberries, orange and apple slices in a food processor or blender. If using a blender, grind in smaller batches.
• Transfer mix to a large bowl and add 1 cup sugar. Refrigerate.
• Put orange and apple juices in a saucepan over medium heat. Gradually add 1 cup sugar and 1 package raspberry jello until liquified.
• Pour sugar mixture over blended fruit,mix and refrigerate overnight. Stir every hour for at least the first 4 hours.
• Store in an airtight container and keep refrigerated.
• Preparation time does not include 4 hours of setting time.

DRIED-CRANBERRY-AND-APRICOT COMPOTE

Steps:

• In a small saucepan, bring cranberries, apricots, wine, and 1/2 cup water to a rapid simmer over medium. Cook, stirring occasionally, until liquid is almost absorbed and fruit is softened, 10 minutes. Stir in ginger and season with salt, pepper, and vinegar. Serve at room temperature.

APRICOT-APPLE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the first 7 ingredients. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in lemon and orange zests. Transfer to a bowl; refrigerate until chilled.

CAROLEE'S THANKSGIVING CRANBERRY-APRICOT RELISH

Steps:

• Preheat oven to 350 degrees F.
• Line a cookie sheet with foil and spread the cranberries on the foil in a single layer. Bake until the berries start to pop, about 15 minutes or so.
• Take the sheet out of the oven and add the sugar and the cut up apricots, with the juice/syrup on top of the berries and mix a bit.
• Return to the oven for another 15-20 minutes.
• Remove from the oven and it should look runny but as it sits and cools, it will thicken.
• Mix to blend flavors and serve cooled or at room temperature.