Lingonberry Relish Thanksgiving Recipes

LINGONBERRY RELISH

Steps:

• Tie up the bay leaves, cloves, allspice or juniper and thyme in a piece of cheesecloth.
• Pour the canola oil into a pan over medium heat and cook shallots, stirring occasionally, until translucent, about 5 minutes.
• Add the apples, and sauté briefly, then pour in the vinegar and stir to dissolve any brown bits in the pan.
• Add the lingonberry preserves and the spice sachet. Cook gently on a low simmer for 10 minutes. Cool, and remove the sachet before serving.

THANKSGIVING CRANBERRY RELISH

Steps:

• Grind cranberries, orange and apple slices in a food processor or blender. If using a blender, grind in smaller batches.
• Transfer mix to a large bowl and add 1 cup sugar. Refrigerate.
• Put orange and apple juices in a saucepan over medium heat. Gradually add 1 cup sugar and 1 package raspberry jello until liquified.
• Pour sugar mixture over blended fruit,mix and refrigerate overnight. Stir every hour for at least the first 4 hours.
• Store in an airtight container and keep refrigerated.
• Preparation time does not include 4 hours of setting time.

LINGONBERRY-CARDAMOM CAKE

Steps:

• Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds., In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes., Sprinkle with remaining 1/2 cup almonds. Bake until edges are golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerated until chilled, at least 4 hours, covering when completely cooled. Remove rim from pan. Serve with whipped cream, if desired. Refrigerate leftovers.

LINGONBERRY ICE CREAM

Steps:

• In small saucepan combine egg yolks, sugar, and water. Cook over low heat, stirring constantly,till thickened. Cool.
• Fold into Whipped Cream. Fold in lingonberry sauce or cranberry orange relish. Turn into 9x5x3 inch loaf pan. Freeze 8 hours or until firm.
• Remove from freezer 10 minutes prior to serving. Top each serving with whipped cream and grated chocolate if desired.

LINGONBERRY RELISH - THANKSGIVING

Steps:

• 1. Tie up the bay leaves, cloves, allspice or juniper and thyme in a piece of cheesecloth. 2. Pour the canola oil into a pan over medium heat and cook shallots, stirring occasionally, until translucent, about 5 minutes. 3. Add the apples, and sauté briefly, then pour in the vinegar and stir to dissolve any brown bits in the pan. 4. Add the lingonberry preserves and the spice sachet. Cook gently on a low simmer for 10 minutes. Cool, and remove the sachet before serving.