Dried Cranberry Cherry And Tomato Relish Recipes

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FRESH CHERRY TOMATO RELISH



Fresh Cherry Tomato Relish image

Here's the idea: we take the liquid produced by marinating fresh cherry tomatoes in salt, pepper and vinegar, and strain it into a pan. We then take this already delicious juice, and make it even more so by reducing it over heat. This intensified liquid is poured back into the tomatoes and we have a great fresh tomato relish that we can use to top grilled meat, chicken, or fish.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 50m

Yield 1

Number Of Ingredients 5

½ cup cherry tomatoes, quartered
1 splash olive oil
1 splash red wine vinegar
1 clove garlic, crushed
kosher salt and ground black pepper to taste

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Steps:

  • Stir tomatoes, olive oil, red wine vinegar, garlic, salt, and pepper together in a bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend and juice accumulates, about 30 minutes.
  • Strain accumulated juices into a small skillet and transfer tomatoes back to the bowl. Cook juices over medium heat until liquid reduces and sauce has a syrup-like consistency, 2 to 3 minutes. Pour sauce back over tomatoes into bowl and stir.

Nutrition Facts : Calories 68.2 calories, Carbohydrate 5.4 g, Fat 5.3 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 407.3 mg

CRANBERRY AND DRIED-CHERRY RELISH



Cranberry and Dried-Cherry Relish image

This easy homemade cranberry relish beats the canned version any day.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Yield Makes 3 cups

Number Of Ingredients 4

1 package (12 ounces) fresh or frozen cranberries
1 cup dried cherries
1 cup sugar
2 cups water

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Steps:

  • In a large saucepan, combine cranberries (no need to thaw if frozen), cherries, sugar, and water.
  • Bring to a boil; reduce heat to medium-low. Simmer until most berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl. Cover, pressing plastic wrap directly on surface of relish; refrigerate.

CRANBERRY-CHERRY RELISH



Cranberry-Cherry Relish image

A very nice lowfat relish to serve along side the turkey for the holidays. Simple and quick with the tart from the cranberries and sweetness from the cherries and pears. This recipe originally came from a very popular food and health magazine and can kept in the refrigerator for up to 2 weeks.

Provided by lauralie41

Categories     Sauces

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

3 cups cranberries, 1-12 oz Package fresh or frozen
2 cups sweet cherries, 1-10 oz Package frozen
2 bosc pears or 2 Anjou pears, peeled and cubed
3/4 cup brown sugar, Packed
1 pinch ground nutmeg
1 pinch ground cinnamon

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Steps:

  • In a large heavy saucepan combine all the ingredients and bring to a simmer over medium-high heat. Stir often to prevent sticking.
  • When mixture is simmering, reduce heat to low. Cook mixture until fruit is tender and the relish has thickened, approximately 40-50 minutes, stirring occasionally. Let cool, serve.

Nutrition Facts : Calories 282.4, Fat 0.3, SaturatedFat 0.1, Sodium 18.4, Carbohydrate 73.3, Fiber 7.4, Sugar 60, Protein 1.4

CRANBERRY CHERRY RELISH



Cranberry Cherry Relish image

With gorgeous color and three kinds of tangy fruit, this ruby-red relish is always a highlight of holiday menus. Enjoy it straight from the stove or chilled, whichever your family prefers.-B. J. Reimer, Fowler, Kansas

Provided by Taste of Home

Time 25m

Yield 3 cups.

Number Of Ingredients 10

2 cups fresh or frozen cranberries
1 can (14-1/2 ounces) pitted tart cherries
1 medium navel orange, peeled and chopped
3/4 cup sugar
1/2 cup packed brown sugar
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon vanilla extract

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Steps:

  • In a large saucepan, combine the first nine ingredients. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in vanilla. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts : Calories 245 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 111mg sodium, Carbohydrate 63g carbohydrate (60g sugars, Fiber 3g fiber), Protein 1g protein.

GARDEN TOMATO RELISH



Garden Tomato Relish image

What a great way to use your garden harvest-and have a tasty relish on hand for hotdogs, hamburgers and other dishes. Why not share a jar with a friend or neighbor? -Kelly Martel, Tillsonburg, Onario

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 10 pints.

Number Of Ingredients 14

10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

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Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

Nutrition Facts :

CRANBERRY AND DRIED-CHERRY RELISH



Cranberry and Dried-Cherry Relish image

Categories     Condiment/Spread     No-Cook     Thanksgiving     Cranberry     Dried Fruit     Cherry     Fall     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 4

1 12-ounce package fresh cranberries
1 cup dried tart cherries (about 5 ounces)
1 cup (packed) golden brown sugar
1/2 teaspoon ground cardamom

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Steps:

  • Mix all ingredients in large bowl. Place half of mixture in processor. Using on/off turns, process until coarsely chopped. Transfer to medium bowl. Repeat with remaining ingredients. Chill at least 1 day and up to 2 days, stirring occasionally.

DRIED CRANBERRY, CHERRY AND TOMATO RELISH



Dried Cranberry, Cherry and Tomato Relish image

Provided by Molly O'Neill

Categories     dinner, condiments

Time 45m

Yield 2 1/3 cups

Number Of Ingredients 10

1 cup dried cranberries
3/4 cup dried cherries
1/2 cup dried tomatoes, diced
3/4 cup apple cider
1 tablespoon vegetable oil
3 shallots, chopped
1 Granny Smith apple, peeled, seeded, cored and cut into 1/4-inch dice
1/2 cup fresh, halved cranberries
2 teaspoons orange zest
1/4 teaspoon kosher salt

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Steps:

  • In a bowl, combine the dried cranberries, cherries, tomatoes, cider and 3/4 cup water. Set aside for 30 minutes.
  • Heat a large saucepan over medium heat and add the oil. Add the shallots and cook, stirring, until they are just tender, about 3 minutes. (Do not let them brown.) Add the dried-fruit-and-cider mixture, the apple, fresh cranberries and orange zest. Cook, stirring occasionally, for 10 minutes. Serve warm or cold.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 2 grams, Carbohydrate 49 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 98 milligrams, Sugar 37 grams, TransFat 0 grams

CRANBERRY, SHALLOT, AND DRIED CHERRY COMPOTE



Cranberry, Shallot, and Dried Cherry Compote image

Categories     Condiment/Spread     Sauce     Fruit     Side     Thanksgiving     Vinegar     Cranberry     Cherry     White Wine     Fall     Shallot     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings (about 3 cups)

Number Of Ingredients 9

1/2 pound small (1-inch-wide) shallots or pearl onions (preferably red), left unpeeled
1 tablespoon unsalted butter or vegetable oil
3/4 cup sugar
1/2 cup white-wine vinegar
1 cup dry white wine
1/2 teaspoon salt
1 cup dried sour cherries (5 ounces)
2 cups fresh or frozen cranberries (8 ounces; not thawed if frozen)
1/2 cup water

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Steps:

  • Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
  • Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute. Add sugar and 1 tablespoon vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes. Carefully add remaining vinegar, wine, and salt and boil, stirring, 1 minute (use caution, as mixture will bubble up). Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.
  • Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. Transfer compote to a bowl and cool completely.

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