Red Devil Cranberries Recipes

RED DEVIL CRANBERRIES

Red Devil Cranberries image

Provided by Guy Fieri

Time 40m

Yield 2 cups

Number Of Ingredients 10

Ingredients

2 teaspoons canola oil
1/4 cup minced shallot
1 teaspoon minced serrano pepper
1 cup blood orange juice, fresh if possible
1/2 cup agave syrup, preferably amber
1 (12-ounce) package fresh cranberries
1 tablespoon minced chipotle pepper
1 teaspoon adobo sauce
1 teaspoon ground cinnamon
1/2 teaspoon salt

Steps:

In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes.
Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo, cinnamon, and salt. Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally.
Set aside to thicken, thanks to the pectin in the cranberries.
Guy's Tip: If available, try to purchase 1 fresh blood orange and add this to the cranberries. Segment, add the orange flesh to the pot, and squeeze in any remaining juices from the blood orange membrane.
Cook's Note: To segment an orange, remove the top and bottom from the orange over a small bowl (to catch the juices). Peel the orange with a small sharp knife, carefully removing all of the pith. Carefully slice between the segments, down each side, and allow to fall into the bowl as you proceed.

CRANBERRY RED WINE RELISH

Cranberry Red Wine Relish image

This is a tasty and colorful relish for cranberries. I make up a batch of a dozen jars around Christmas for friends and neighbors.

Provided by Jansen

Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes

Time 45m

Yield 24

Number Of Ingredients 5

Ingredients

1 ½ cups white sugar
1 cup dry red wine
1 (12 ounce) package fresh cranberries, rinsed and sorted
1 cinnamon stick
2 tablespoons orange zest, cut into slivers

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.

Nutrition Facts : Calories 63.8 calories, Carbohydrate 14.7 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 13.1 g

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