Cranberry Grape Relish Recipes

CRANBERRY GRAPE RELISH

Steps:

• In food processor, place grapes. Cover; process, with on-and-off pulses, until grapes are coarsely chopped, scraping bowl occasionally.
• In 3-quart saucepan, heat apple cider to boiling over medium-high heat. Boil about 12 minutes or until reduced to 1 cup. Add cranberries and half of the grapes. Cook over medium-high heat 8 minutes. Remove from heat; place cranberry mixture in medium bowl. Stir in lemon juice, orange peel, chopped orange and remaining grapes. Cover and refrigerate at least 1 hour or until well chilled. Serve with a slotted spoon, if desired.

TART CRANBERRY-ONION RELISH

Steps:

• Stir together all ingredients in a 2- to 3-quart heavy saucepan, then bring to a boil, covered. Remove lid and reduce heat, then simmer until cranberries have burst, about 5 minutes. Transfer to a bowl and cool, uncovered. Chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.

CRANBERRY-GRAPE COMPOTE

Steps:

• In a large saucepan over medium-high, bring cranberries, grapes, sugar, and 1/2 cup water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes.
• Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Serve at room temperature.

CRANBERRY AND RED-GRAPE RELISH

Steps:

• Boil cranberry juice in heavy large saucepan until reduced to 1 cup, about 50 minutes. Place cranberries in large bowl; pour hot reduced juice over. Stir to coat. Cool. (Can be made 3 days ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.) Just before serving, stir grapes, lemon juice, and peel into cranberries.

JELLIED CRANBERRY-GRAPE SAUCE

Steps:

• Melt the butter in a medium saucepan over medium-high heat. Add the grapes and bay leaves and cook, stirring occasionally, until the grapes begin to split, 3 to 5 minutes. Add the cranberries and stir to coat. Add the sugar, grape juice, 1/2 cup water and a pinch of salt.
• Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. (If the berries aren't bursting after 15 minutes, gently smash with a spatula.)
• Discard the bay leaves. Transfer the cranberry sauce to a blender and puree until smooth. Strain through a fine-mesh sieve into a 2-quart dish. Press a piece of plastic wrap directly onto the surface and refrigerate until set, at least 3 hours and up to 1 week.

CRANBERRY SALAD WITH GRAPES

Steps:

• In a medium bowl, mix cranberries and sugar. In the refrigerator, allow the mixture to stand 4 hours.
• Place cranberry and sugar mixture in a colander. Place colander in a large bowl. Allow the mixture to drain 8 hours, or overnight.
• Discard drained juices. Place cranberry mixture in a medium bowl. Stir in grapes, walnuts, marshmallows and thawed frozen whipped topping. Chill in the refrigerator until serving.

CRANBERRY & GRAPEFRUIT RELISH

Steps:

• In a large saucepan, mix sugar and water; heat to boiling.
• Add cranberries and cook until skins begin to pop. Remove from heat.
• While that is cooling, peel & section the grapefruit, cut into bite-size pieces; add to cooled berries; stir to mix.
• Serve warm or room temp in a glass compote dish for best color display!
• NOTE: If you prefer sweeter berries, add more sugar.
• LEFTOVERS: Exquisite!

CRANBERRY GRAPE SAUCE

Steps:

• Place all ingredients in a sauce pot. Cook on high heat until mixture starts to boil. Stirring occasionally until cranberries pop. Lower heat to medium and using the back of a large wooden spoon, squeeze the grapes against the side of pot or use a potato masher to pop grapes,leaving some whole. The pectin from the grapes and sugar will thicken the sauce as well as the heat the reducing the mixture.