Cranberry Relish With Pearl Onions Recipes

CRANBERRY PEARL ONIONS

Cranberry Pearl Onions image

This unusual combination of pearl onions and cranberries is surprisingly delicious. There's plenty of thick, dark red sauce, and the onions have a sweet-tangy taste. They'll melt in your mouth! -Lesley Tragesser, Charleston, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

8 cups water
3 packages (10 ounces each) fresh pearl onions
1 tablespoon butter
1 tablespoon canola oil
1-1/2 cups cranberry juice
1/2 teaspoon salt
1 can (14 ounces) jellied cranberry sauce
1/2 teaspoon lemon juice

Steps:

In a large saucepan, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel., In a large skillet, cook onions in butter and oil over medium heat until lightly browned, about 5 minutes. Stir in cranberry juice and salt. Bring to a boil. Reduce heat to medium-low; cover and cook until onions are tender. Add cranberry sauce and lemon juice; cook and stir until mixture is thick and syrupy.

Nutrition Facts : Calories 195 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 2g fiber), Protein 1g protein.

ORANGE CRANBERRY PEAR RELISH

Orange Cranberry Pear Relish image

Provided by Food Network Kitchen

Categories condiment

Time 2h10m

Number Of Ingredients 6

Ingredients

1 small navel orange
1 12-ounce bag fresh or frozen cranberries
1 Bartlett pear, cored and cut into large chunks
1/2 cup light brown sugar
Kosher salt
3 tablespoons toasted and coarsely chopped pecans

Steps:

Wash and dry orange. Cut orange, with peel, into small wedges and place in a food processor. Add cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for 2 hours or up to 2 days. Just before serving, stir in the pecans.

NUTTY CRANBERRY RELISH

Nutty Cranberry Relish image

Provided by Food Network Kitchen

Categories condiment

Time 32m

Number Of Ingredients 8

Ingredients

One 12-ounce bag fresh or frozen cranberries
1 1/2 cup sugar, plus more as needed
1 strip orange or lemon zest
2 tablespoons water
Kosher salt and freshly ground black pepper
1 orange, unpeeled
1 tart apple
1/2 cup chopped toasted pecans

Steps:

Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
Reduce the heat to low and stir in the reserved 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.

KILLER CRANBERRY CHUTNEY

Killer Cranberry Chutney image

This is an awesome and interesting way of doing cranberries for turkey dinners. It is also very good on a turkey sandwich. This is my favorite way to do cranberries. Hope you enjoy it!

Provided by Jennifer Hannah

Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

1 tablespoon oil for frying
½ red onions, minced
1 (12 ounce) bag cranberries
¼ cup fresh orange juice
¼ cup apple cider vinegar
¾ cup white sugar
½ teaspoon ground cinnamon
2 apples - peeled, cored, and chopped
2 pears - peeled, cored, and chopped

Steps:

Heat oil in a saucepan over medium heat. Fry the onion in the oil for 2 to 3 minutes. Stir the cranberries, orange juice, vinegar, sugar, and cinnamon in with the onion; cook another 3 to 5 minutes. Add the apple and pear; cook until the cranberries are tender, 10 to 15 minutes.

Nutrition Facts : Calories 104 calories, Carbohydrate 24.5 g, Fat 1.3 g, Fiber 2.8 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.4 mg, Sugar 19.4 g

CRANBERRY SAUCE WITH ZESTY PEARL ONIONS

Cranberry Sauce With Zesty Pearl Onions image

This sounds incredibly interesting and wonderful. Cranberries, onions, brown sugar in chipotle-chile glaze? Wow. It would be wonderful with a pork roast. I found it on the Good Housekeeping website.

Provided by CorriePDX

Categories Fruit

Time 50m

Yield 3 cups, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) bag frozen pearl onions
3/4 cup dark brown sugar (packed)
2 tablespoons margarine or 2 tablespoons butter
1 (12 ounce) bag cranberries
2 tablespoons balsamic vinegar
1 teaspoon tomato paste
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt

Steps:

In deep 12-inch skillet, heat onions, brown sugar, and margarine or butter over medium-high heat 12 to 15 minutes, until onions are browned and glazed, stirring occasionally.
Reduce heat to medium; add cranberries, vinegar, tomato paste, chipotle puree or ground red pepper, salt, and 1 cup water, and cook, uncovered, until most cranberries pop and mixture thickens slightly, 10 to 15 minutes, stirring occasionally. Spoon into serving bowl; cover and refrigerate until well chilled, at least 3 hours or up to 4 days.

Nutrition Facts : Calories 114.6, Fat 2.4, SaturatedFat 0.4, Sodium 100.7, Carbohydrate 24.2, Fiber 2.4, Sugar 19, Protein 0.6

TART CRANBERRY-ONION RELISH

Tart Cranberry-Onion Relish image

Categories Berry Fruit Freeze/Chill Christmas Thanksgiving Cranberry Fall Winter Chill Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 5

Ingredients

1 (12-oz) package fresh or unthawed frozen cranberries
1 (3/4-lb) sweet onion, chopped (2 cups)
1 (12-oz) jar red-currant jelly
1/4 cup cider vinegar
2 to 4 tablespoons sugar (to taste)

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 SAUCE WITH PEARL ONIONS AND GOLDEN RAISINS

Cranberry Sauce with Pearl Onions and Golden Raisins image

Categories Sauce Onion Side Christmas Thanksgiving Low Sodium Cranberry Raisin Fall Winter Simmer Gourmet

Yield Makes about 4 cups

Number Of Ingredients 4

Ingredients

1 cup sugar
10 ounces pearl onions, blanched in boiling water for 3 minutes, drained, and peeled
1/2 cup golden raisins
a 1-pound bag of cranberries, picked over

Steps:

In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel. Remove the skillet from the heat, into the side of the skillet carefully pour 1 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved. Add the onions, the raisins, and the cranberries and simmer the mixture, stirring occasionally, for 10 minutes, or until the cranberries are tender. Remove the skillet from the heat, let the cranberry sauce mixture cool, and transfer it to a serving dish.

CRANBERRY AND RED ONION RELISH

Cranberry and Red Onion Relish image

This is a fantastic relish to serve with Turkey or other meats, or as everyone I work with believes with a sharp cheese on crackers. This Relish is so yummy that it vanishes out of my work fridge faster than I can make it. I first made it last year for Christmas hampers and have had constant requests since.

Provided by JacquiStorey

Categories Chutneys

Time 1h45m

Yield 6 cups

Number Of Ingredients 9

Ingredients

50 g butter
900 g red onions, Sliced thinly or 3 large red onions
1 kg cranberries (if using dried rehydrate first, Frozen or fresh are fine also)
2 cups brown sugar, firmly packed
1 cup malt vinegar or 1 cup apple cider vinegar
1/2 cup balsamic vinegar
1 teaspoon coarse salt (Cooking)
4 cloves
1/2 teaspoon dried chili pepper flakes

Steps:

Melt butter in a large saucepan then add onion and cook stirring until soft.
Add the remaining ingredients and stir over heat until the suger dissolves. Bring to the boil, then reduce heat and simmer uncovered, stirring occasionally until thick (about 1 hour).
Meanwhile sterilise Jars for storage.
When thick pour relish into hot sterilised jars, seal immediately.
Store for up to 3 months in the fridge.

Nutrition Facts : Calories 501.2, Fat 7.1, SaturatedFat 4.3, Cholesterol 17.8, Sodium 482.5, Carbohydrate 111.2, Fiber 10.6, Sugar 87.9, Protein 2.6

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