Quick Microwave Cranberry Relish Recipes

EASY CRANBERRY RELISH (MICROWAVE)

Steps:

• Combine cranberries and the water in medium microwave-safe bowl. Cover with waxed paper and microwave on High power for 2 minutes.
• Stir in remaining ingredients and microwave covered 2 minutes longer. Let cool to room temperature.

QUICK AND EASY CRANBERRY RELISH

Steps:

• Rinse cranberries and pick out any soft ones and discard. Drain and place into a food processor.
• Cut the orange into 8 sections, leaving the peel on. Cut the peeled and cored apple into 8 sections as well. Transfer to food processor.
• Pulse fruits in the food processor until everything is minced into small pieces. Be careful not to over pulse.
• Stir in sugar. Transfer to a serving bowl and let sit 30 minutes before serving.

EASY CRANBERRY SAUCE - MICROWAVE

Steps:

• Combine all ingredients in a 3-qt microsafe bowl; mix well.
• Cover with wax paper.
• Microwave on high for 5 minutes.
• Stir well; recover with wax paper.
• Microwave another 5-7 mins longer until cranberries pop, and sauce has thickened.
• Let stand, covered until cool.
• Transfer to serving bowl and chill for 3-4 hours.

CRANBERRY SAUCE II

Steps:

• In a microwave safe bowl, mix together cranberries, sugar and water. Cover the mixture with wax paper and microwave on high power until the cranberries pop (about 7 minutes). Chill before serving.

CRANBERRY SAUCE

Steps:

• In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

MICROWAVE CRANBERRY ORANGE RELISH

Steps:

• In food processor or blender container, process cranberries, orange and apple until finely chopped.
• Place in shallow microwavable casserole.
• Stir in water, sugar, ginger and nutmeg.
• Microwave on High for 3 to 4 min; stir.
• Microwave on medium 50% power for 2-3 minutes.
• Cool slightly.
• Cover and refrigerate up to 2 weeks.
• 1/4 cup serving, 45 calories 12 g carbohydrate, 0 g protein, 0 g fat,.
• 2 g fiber 1 Fruits & vegetables choice.
• 1 tb serving, 11 cal 3 g carbohydrate, 1 g fiber
• Source: Choice Menus, Marjorie H. Hollands & Margaret Howard 1993.
• Canadian Diabetes Assoc. ISBN 0-7715-9167-5.