Cranberryraspberryrelish Recipes

CRANBERRY AND RASPBERRY RELISH

Steps:

• Drain syrup from raspberries into a 1 Cup measuring cup.
• Add enough water to equal 1 cup of liquid.
• Set raspberries aside.
• In a 3-quart saucepan over high heat, heat syrup mixture from the raspberries, sugar, pear and cranberries to boiling, stirring occasionally.
• Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
• Stir raspberries into mixture.
• Spoon relish into bowl.
• Cover and refrigerate until chilled, about 3 hours.

RASPBERRY CRANBERRY RELISH

Steps:

• In a large saucepan, combine the first six ingredients. Cook, uncovered, over medium heat until berries pop, about 15 minutes, stirring occasionally., Remove from heat; gently stir in raspberries. Transfer to a small bowl; refrigerate, covered, until cold, at least 2 hours.

CRAN-RASPBERRY RELISH

Steps:

• Combine sugar and water in a medium saucepan.
• Bring to boil; add cranberries,
• Return to boil. Reduce heat and boil gently for 10 minutes, stirring
• occasionally.
• Add raspberries, stir gently to combine.
• Cover and cool completely at room temperature.
• Refrigerate until serving time.

NUTTY CRANBERRY RELISH

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.

FRESH CRANBERRY RELISH

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.

CRANBERRY RELISH

Steps:

• Place the frozen cranberries, orange, granulated sugar and honey in a food processor. Process until the mixture is evenly chopped. Store in the refrigerator until needed. Serve as a condiment for roasted turkey.

CRANBERRY RELISH

Steps:

• In a saucepan, combine all ingredients and stir to mix. Bring to a simmer and cook for 20 to 30 minutes or until berries are tender and syrup has formed.

RASPBERRY CRANBERRY SAUCE

Steps:

• In a saucepan, combine ALL ingredients.
• Bring to a simmer and cook for 10 minutes, stirring frequently.
• After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
• Once mashed cook for 5 more minutes.
• Allow mixture to cool completely.
• Serve Chilled.
• Store in an air tight container up to 5 days.

CRANBERRY RELISH

Steps:

• Chop or grind cranberries, orange (with rind) and apple (with peel). Make sure you do this in such a way as to conserve all of the juice.
• You can use a food processor or one of the old metal food grinders that clamp to your table - mine drips horribly, but if you have kids helping, it's lots of fun for them to turn the crank and hear the cranberries pop. You could of course chop it all by hand with a knife, but you'll want to chop everything very finely.
• Place fruits and their juices in a serving dish/bowl that will hold 8-10 cups.
• Add diced celery, nuts and crushed pineapple with juice.
• Dissolve jello in recommended amount of boiling water (2 cups), and add to the fruit/nut mixture.
• Depending on how juicy your fruit is, you may not need to add any cold water to the mixture. If you think it will need it, don't add more than 1 cup.
• Depending on the tartness of your fruits, you may or may not want to add some sugar, perhaps 1/2 cup. (I just taste it before putting it in the fridge to set and add sugar if it seems too tart.).
• Refrigerate for several hours till set(overnight is good).

CRANBERRY RELISH

Steps:

• Cut the orange peel into small pieces. Place the peel in a jar, add the sugar, and toss to coat. Do not seal the jar. Instead, cover the top with cheesecloth, and let the orange peel dry for one week.
• Wash the cranberries and drain. Place them in an enamel pot, and add 1 1/2 cups of water. Cook 20 minutes over low heat.
• Wash, peel and core the pears, and cut each into 6 to 8 pieces. Add to the cranberries, along with the orange peel. Cook another 20 minutes over low heat.
• Pour the hot mixture into clean, dry jars. Cover with cheesecloth, and cool for 24 hours.
• On top of the relish, pour 1 tablespoon of vegetable oil as a seal. Seal the jar with its lid. The relish will keep for months. When ready to eat, remove the oil by dipping a paper towel into the jar to absorb the oil.

FRESH CRANBERRY RELISH

Steps:

• In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.

CRANBERRY RELISH

Steps:

• Combine cranberries, pears, apples, oranges, and lemons in a food processor; grind to a fine consistency. Transfer to a large glass bowl. Stir sugar, orange zest, and lemon zest into the fruit mixture. Add brandy and cranberry juice; stir.
• Cover bowl with plastic wrap and refrigerate for at least 24 hours.

WONDERFUL CRANBERRY RELISH

Steps:

• Dissolve Jell-O® in boiling water.
• Stir cranberries and sugar together in a large bowl. Pour water with dissolved Jell-O® over the cranberry mixture. Fold apple, grapes, pineapple, and pecans through the cranberry mixture.
• Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

FRESH CRANBERRY RELISH

Steps:

• Pulse ingredients in a food processor until combined but still chunky.

HOMEMADE CRANBERRY RELISH

Steps:

• In an ungreased 13-in. x 9-in. baking dish, combine cranberries and sugar. Cover and bake at 350° for 1 hour. , In a large bowl, combine the orange marmalade, walnuts and lemon juice. Stir in cranberry mixture. Cover and refrigerate until chilled.

CRANBERRY RAISIN RELISH

Steps:

• In large saucepan over medium heat, bring raisins, orange juice, sugar & vinegar to boil, stirring frequently.
• Reduce heat & simmer, uncovered, 10 minutes.
• Add cranberries, zest & ginger, & heat to boiling over high heat.
• Reduce heat & simmer, uncovered, another 10 minutes.
• Remove from heat & stir in walnuts.
• Cool, cover & refrigerate. Serve cold.

CRANBERRY RAISIN RELISH

Steps:

• In a small saucepan, combine the sugar, water and orange juice; cook and stir over medium heat until sugar is dissolved. , Stir in the cranberries, apricots, raisins and orange peel; bring to a boil. Reduce heat; cover and simmer until the berries pop, about 15 minutes. Serve warm or chilled.

CRANBERRY RASPBERRY SAUCE

Steps:

• Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

HOMEMADE CRANBERRY RELISH

Steps:

• combine everything (except almonds) in a skillet.
• cook uncovered over medium heat until most of the cranberries pop open and the mixture is thickened, 7-10 minute.
• if desired, add almonds.
• let cool, and serve or refrigerate up to a day.

CRANBERRY PEAR RELISH

Steps:

• Squeeze juice from the orange; add enough water to measure 1/2 cup. Pour into a saucepan; add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until the cranberries pop and mixture is thickened. Cool. Cover and store in the refrigerator.

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.

CRANBERRY RELISH

Steps:

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