Idas Cranberry Relish Recipes

CRANBERRY FRUIT CONSERVE

Steps:

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

PEAR AND CRANBERRY CROSTATA

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
• Preheat the oven to 450 degrees.
• Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.
• For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.
• Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.
• Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.

MAKE-AHEAD CRANBERRY SAUCE

Steps:

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.

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 MEATBALLS

Steps:

• Preheat oven to 350°. Mix first 8 ingredients. Add pork; mix lightly but thoroughly. Shape into 1-in. meatballs. Place on a greased rack in a 15x10x1-in. pan. Bake until a thermometer reads 160°, 20-25 minutes. Drain meatballs on paper towels. , In a large skillet, cook and stir sauce ingredients over medium heat until blended. Stir in meatballs; heat through.

HOLIDAY SPICED CRANBERRY RELISH

Steps:

• Mix pineapple, mandarin oranges, cranberry sauce, cinnamon, brown sugar, and vanilla extract together in a bowl.
• Cover bowl with plastic wrap and refrigerate at least 4 hours.

CRANBERRY SAUCE MEATBALLS

Steps:

• Prepare meatballs according to package directions. , In a large skillet, cook and stir remaining ingredients over medium heat until blended. Stir in meatballs; heat through.

CRANBERRY FRUIT RELISH

Steps:

• Place cranberries, orange, and apple in blender; cover and process until chunky.
• Transfer to bowl and stir in remaining ingredients.
• Cover and refrigerate for at least 2 hours.

MAMA STAMBERG'S CRANBERRY RELISH RECIPE

Steps:

• Grind the cranberries and onion together.
• Add remaining ingredients and mix.
• Put in a plastic container and freeze.
• An hour before serving, move the container from the freezer to the refrigerator compartment to thaw.
• The relish will be thick, creamy, and shocking pink.

CRANBERRY RED WINE RELISH

Steps:

• Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
• Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.

AUNT IDA'S APPLE CRANBERRY NOODLE PUDDING

Steps:

• Set oven rack in the middle position; preheat oven to 350°.
• Coat a 13 x 9 inch ovenproof glass baking dish with vegetable spray.
• Cook noodles in a large pot of boiling water for 7-10 minutes, or until just tender.
• Drain noodles and rinse under cold water.
• Place noodles in a big bowl.
• Add in melted butter, 1/4 cup sugar, and 1 teaspoon cinnamon.
• Whisk eggs with pineapple juice to blend, add to noodles, and stir to combine; set aside.
• Mix the remaining 1 teaspoon cinnamon with remaining 1/4 cup sugar and toss with apples in another bowl.
• Spread half of the noodles in prepared baking dish; add all of the apples in an even layer.
• Spread cranberry sauce over the apples.
• Sprinkle evenly with walnuts.
• Layer remaining noodles on top.
• Topping: toss melted butter with walnuts to coat and scatter over top of pudding.
• Sprinkle with brown sugar.
• Bake 35 to 45 minutes, or until pudding is bubbling and top is golden brown.
• Serve warm or at room temperature.
• Store leftovers in a clean dish covered with wax paper in the refrigerator.

CRANBERRY RELISH

Steps:

• Combine all ingredients in an uncovered 3-quart saucepan, and cook over medium heat, stirring often, until most of the cranberries have opened and the mixture is somewhat thickened. Be sure to cook the cranberries until they "pop" in order to release the natural pectin, which thickens the sauce.
• Store in refrigerate for up to 1 day or until ready to use. Relish thickens a bit over time.
• NOTE - If you prefer a smoother sauce, strain the cranberry skins through a fine sieve.
• NOTE - For flavor variation, add ½ cup slivered almonds and 1 cup chopped apple bits with all the other ingredients (in Step #1).

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.

CARAMELISED CRANBERRY RELISH

Steps:

• Use a zester to zest the orange or use a peeler to peel off the zest, then finely shred it with a knife and set aside with the ginger. Halve and juice the orange.
• Tip the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture. Leave to cool and serve with the turkey.

IDA'S CRANBERRY RELISH

Steps:

• Blend first five ingredient.
• Add sugar to taste.
• Mix well and refrigerate overnight.