Cranberry Relish From Tyler Florence Recipes

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CHICKEN SALAD AND CRANBERRY BRIE TOAST



Chicken Salad and Cranberry Brie Toast image

Provided by Tyler Florence

Time 1h15m

Yield 4 sandwiches

Number Of Ingredients 26

1 (2 to 3-pound) whole chicken
1 gallon water
2 carrots, cut in 2-inch pieces
3 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
10 peppercorns
3 bay leaves
1/2 cup walnuts, roughly chopped
Kosher salt
About 1 cup mayonnaise
1 heaping tablespoon Dijon mustard
1/2 lemon, juiced
2 celery stalks, small diced
2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 cups shredded chicken meat, roughly chopped
8 slices sourdough bread, cut 1/2-inch thick
4 tablespoons unsalted butter, room temperature
1/4 cup cranberry sauce
1/2 pound brie
1 green apple, thinly sliced

Steps:

  • Begin by poaching the chicken. Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. When done, remove to a platter and set aside to cool. Strain the liquid and reserve it for use as chicken stock. Shred the chicken meat and discard the skin and bones.;
  • Preheat oven to 325 degrees F.
  • Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts with salt once they are finished toasting. Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread.
  • Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces. Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy. Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich. Serve.

FRESH CRANBERRY RELISH



Fresh Cranberry Relish image

Provided by Tyler Florence

Categories     condiment

Time 40m

Yield 12 servings

Number Of Ingredients 4

2 pounds fresh cranberries
1 cup sugar
1/4 cup orange liqueur, such as Grand Marnier
Zest and juice of 1 orange

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.

CRANBERRY RELISH FROM TYLER FLORENCE



Cranberry Relish from Tyler Florence image

Easy and tasty cranberry relish- a must have on Thanksgiving. So simple to make, no need to buy it in a can! Very simple, easy, quick and most importantly- TASTY!!

Provided by Dantana

Categories     Berries

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

2 (8 ounce) packages frozen cranberries
1 cup sugar
1 orange, juice and zest of
1 1/2 ounces Grand Marnier

Steps:

  • Put cranberries in food processor (or blender).
  • Top with suger, orange zest, orange juice and a shot of Grand Marnier.
  • Pulse in short bursts until desired consistency.

Nutrition Facts : Calories 182.6, Fat 0.2, Sodium 2.5, Carbohydrate 47.2, Fiber 4.9, Sugar 36.5, Protein 0.7

CRANBERRY-ORANGE SAUCE



Cranberry-Orange Sauce image

Why open a can when Tyler Florence's Cranberry-Orange Sauce is so easy to make? It's a fresh take on an old classic, from Tyler's Ultimate on Food Network.

Provided by Tyler Florence

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 4

Two 8-ounce packages cranberries, fresh or frozen
1 orange, zest cut into strips and juiced
1/2 cup sugar
1 cinnamon stick

Steps:

  • Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

CRANBERRY SAUCE



Cranberry Sauce image

Provided by Tyler Florence

Time 35m

Yield 4 servings

Number Of Ingredients 4

One 12-ounce bag frozen cranberries, thawed
2 oranges, 1 zested and both juiced
30 grams dark brown sugar
1 cinnamon stick

Steps:

  • Combine the cranberries, orange zest and juice, sugar and cinnamon stick in a saucepot and bring to a simmer, then simmer until the cranberries burst, about 15 minutes. Allow to cool slightly, then serve.

FRESH CRANBERRY RELISH



Fresh Cranberry Relish image

Provided by Tyler Florence

Categories     condiment

Time 35m

Yield 12 servings

Number Of Ingredients 4

2 pounds fresh cranberries
1 cup sugar
1/4 cup Grand Marnier liqueur
1 orange, zested and juiced

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.

Nutrition Facts : Calories 115 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 34 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 0 grams, Sugar 22 grams

OLD-FASHIONED CRANBERRY RELISH



Old-Fashioned Cranberry Relish image

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

1 (12 ounce) package fresh cranberries
2 navel oranges, peel and white pitch completely removed
⅔ cup chopped walnuts
1 cup granulated sugar
1 tablespoon orange-flavored liqueur (such as Cointreau®)

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

CRANBERRY RELISH I



Cranberry Relish I image

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

1 large orange, quartered with peel
1 pound cranberries
1 ½ cups white sugar
½ cup apricot preserves
1 (8 ounce) can crushed pineapple, drained
2 tablespoons lemon juice

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

CRANBERRY CHUTNEY - TYLER FLORENCE



Cranberry Chutney - Tyler Florence image

Make and share this Cranberry Chutney - Tyler Florence recipe from Food.com.

Provided by DrGaellon

Categories     Chutneys

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

12 ounces frozen cranberries (2 cups)
1/2 cup fruity red wine
1/4 cup white sugar

Steps:

  • Combine berries, wine and sugar in a small saucepan. Cook over medium-high heat 12-15 minutes until berries pop and sauce thickens.

Nutrition Facts : Calories 112.8, Fat 0.1, Sodium 2.9, Carbohydrate 23.7, Fiber 3.9, Sugar 16.1, Protein 0.3

FRESH CRANBERRY RELISH



Fresh Cranberry Relish image

Tyler Florence made this relish or at least one close to it on his Thanksgiving special. I was intrigued by the idea of a cranberry dish where you didn't cook the cranberries so I decided to try this for our Thanksgiving dinner - I loved it - couldn't stop eating it and neither could the others. Try it - the fresh flavors are wonderful! Although it's not cooked the dish must sit for awhile so I put that under the cook time.

Provided by Mysterygirl

Categories     Sauces

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 4

2 (12 ounce) bags fresh cranberries
1/2 cup sugar
1/4 cup Grand Marnier
1 orange, zested and juiced

Steps:

  • Place all ingredients in the food processor, pulsing several times till all the cranberries are chopped fine, but still have some chunks to them.
  • Put relish in a bowl and stir to make sure that the ingredients are well mixed.
  • Allow relish to sit for at least 30 minutes at room temperature as this will allow the flavors to meld well.

Nutrition Facts : Calories 78.4, Fat 0.1, Sodium 1.5, Carbohydrate 20.4, Fiber 3.7, Sugar 14.2, Protein 0.4

SPICY RED PEPPER CRANBERRY RELISH



Spicy Red Pepper Cranberry Relish image

A kicky condiment, usually made with cranberries, can offset the neutral (read: bland) yet rich nature of the Thanksgiving meal. This hot red-pepper cranberry relish with jalapeños and cayenne fits the bill. You can keep the seasoning somewhat tame, or ramp up the heat to taste. It will keep for 2 weeks or so; make it in advance, as soon as cranberries are available, and have it on hand in the fridge through the holiday season.

Provided by David Tanis

Categories     condiments, dips and spreads, sauces and gravies, side dish

Time 30m

Yield About 2 cups

Number Of Ingredients 7

1 cup sugar
2 large jalapeños, preferably red, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces cranberries

Steps:

  • Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
  • Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
  • Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 293 milligrams, Sugar 54 grams

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