Homemade Cranberry Relish Recipes

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HOMEMADE CRANBERRY RELISH



Homemade Cranberry Relish image

The baked cranberry compote couldn't be easier to prepare and tastes terrific on top of slice Thanksgiving turkey. The recipe comes courtesy of my sister-in-law. -Betty Johnson, Eleva, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 4 cups.

Number Of Ingredients 5

4 cups fresh or frozen cranberries
2 cups sugar
1 cup orange marmalade
1 cup chopped walnuts, toasted
3 tablespoons lemon juice

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.

Nutrition Facts : Calories 206 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 42g carbohydrate (39g sugars, Fiber 1g fiber), Protein 2g protein.

HOMEMADE CRANBERRY RELISH



Homemade Cranberry Relish image

Make and share this Homemade Cranberry Relish recipe from Food.com.

Provided by Malarkey Test

Categories     Fruit

Time 12m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb cranberries
2 cups sugar
1/2 cup water
1/2 cup orange juice
2 teaspoons orange zest, grated
1/2 cup almonds, slivered (optional)

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.

Nutrition Facts : Calories 228.4, Fat 0.1, Sodium 2.3, Carbohydrate 59, Fiber 2.8, Sugar 53.6, Protein 0.3

CRANBERRY RELISH



Cranberry Relish image

Provided by Food Network

Categories     condiment

Time 5m

Yield 3 cups

Number Of Ingredients 4

One 12-ounce bag fresh cranberries, frozen for a few hours before processing
1 navel orange, skin on, cut into chunks, seeds and excess white pith removed
3/4 cup granulated sugar
1/3 cup honey

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



Cranberry Relish image

Pears and ginger turn a classic side into something spectacular. -Deb Williams, Peoria, Arizona

Provided by Taste of Home

Time 25m

Yield 3 cups.

Number Of Ingredients 7

1 package (12 ounces) fresh or frozen cranberries
2 medium pears, peeled and cubed
1 cup sugar
3/4 cup water
1 to 2 teaspoons minced fresh gingerroot
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

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.

Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges

CRANBERRY RELISH



Cranberry Relish image

Provided by Jasper White

Categories     Condiment/Spread     Sauce     Ginger     Side     Thanksgiving     Dinner     Cranberry     Orange     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 3 cups

Number Of Ingredients 6

2 oranges
1 cup sugar
2 teaspoons lemon juice
2 teaspoons fresh ginger, cut in fine julienne
1 bag (12 ounces) fresh or frozen cranberries
1/2 teaspoon freshly ground white pepper

Steps:

  • 1. Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.
  • 2. Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
  • 3. When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool.

FRESH CRANBERRY RELISH



Fresh Cranberry Relish image

Apple tones down the tart cranberries and orange zest provides zip to the sauce in this fresh, no-cook cranberry relish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 cups fresh cranberries
1 sweet apple, such as Pink Lady, peeled, cored, and chopped
Finely grated zest of 1 orange (2 teaspoons)
1 orange, peel and pith removed, chopped
2 tablespoons cane sugar
Pinch coarse salt

Steps:

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

Nutrition Facts : Calories 55 g, Fiber 3 g, Sodium 25 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 RELISH



Cranberry Relish image

Provided by Ann Barry

Categories     side dish

Time 45m

Yield about 2 quarts

Number Of Ingredients 6

1 cup orange peel (from 6 oranges, approximately)
4 cups sugar
2 pounds cranberries
1 1/2 cups water
1 pound hard pears
Vegetable oil

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.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 3 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 34 grams, TransFat 0 grams

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