Cranberry Medley Recipes

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CRANBERRY MEDLEY



Cranberry Medley image

I saw a cranberry chutney recipe that used sugar, oil and other flavors I didn't care for, so I made this combination with sugar substitute and eliminated the oil. Now it's a family favorite. -Gloria Wiech, Frontenac, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 cups.

Number Of Ingredients 8

1 package (12 ounces) fresh or frozen cranberries, thawed
2 cups chopped peeled tart apples
1 large navel orange, peeled and chopped
Sugar substitute equivalent to 2/3 cup sugar
1/3 cup chopped dried apricots
1/3 cup golden raisins
3 tablespoons cider vinegar
3 tablespoons orange juice

Steps:

  • In a large saucepan, combine all ingredients. Cook, uncovered, over medium heat until berries pop, about 15 minutes, stirring occasionally. Transfer to a small bowl; refrigerate, covered, until cold.

Nutrition Facts : Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED ROOT VEGETABLE MEDLEY



Roasted Root Vegetable Medley image

Serve Food Network's Roasted Root Vegetable Medley recipe, which includes carrots, beets, parsnips, turnips and potatoes, alongside a meaty main.

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 13

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
  • Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

HOLIDAY NUT MEDLEY WITH CRANBERRIES



Holiday Nut Medley with Cranberries image

Provided by Brian Balthazar

Categories     appetizer

Time 30m

Yield About 5 cups

Number Of Ingredients 11

1 cup unsalted raw cashews
1 cup unsalted raw macadamia nuts
1 cup unsalted raw pecans
1 cup unsalted raw shelled pistachios
2 tablespoons unsalted butter
2 tablespoons chopped rosemary, plus 2 whole sprigs, for garnish
2 tablespoons light brown sugar
1 tablespoon chopped thyme
3/4 teaspoon cayenne pepper
1 teaspoon fine sea salt
1 cup dried cranberries

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  • Combine the cashews, macadamias, pecans and pistachios in a large bowl.
  • Melt the butter in a small saucepan. Pour the butter over the nuts and combine with a wooden spoon. Stir in the chopped rosemary, brown sugar, thyme, cayenne pepper and salt until combined.
  • Spread the nuts evenly on the parchment-lined rimmed baking sheet and cook until toasted and fragrant, 12 to 14 minutes.
  • Allow the nuts to cool slightly until they are warm, about 5 minutes.
  • Combine the dried cranberries with the warm nut medley in a large bowl. Season with salt, if desired. Garnish with the rosemary sprigs before serving.

CURRIED FRUIT MEDLEY



Curried Fruit Medley image

Make and share this Curried Fruit Medley recipe from Food.com.

Provided by weekend cooker

Categories     Breakfast

Time 40m

Yield 1 dish, 6 serving(s)

Number Of Ingredients 6

1 (29 ounce) can peach slices, drained
2 (15 ounce) cans pineapple chunks, drained
1 (10 ounce) jar maraschino cherries, drained
1 cup packed brown sugar
1 teaspoon curry powder
1/4 cup margarine, cut into small pieces

Steps:

  • Pour,and arrange fruit in a 9x13 inch baking dish.
  • Combine brown sugar and curry and stir well.
  • Sprinkle over fruit and dot with margarine.
  • Bake uncovered at 350 degrees for 30 minutes or until thoroughly heated and bubbly around edges.

Nutrition Facts : Calories 372.1, Fat 7.8, SaturatedFat 1.4, Sodium 106.6, Carbohydrate 78.6, Fiber 2.8, Sugar 74.6, Protein 0.9

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