Spiked Cranberry Relish Recipes

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.

SPIKED CRANBERRY RELISH

Steps:

• Wash and pick over cranberries for foreign pieces. In heavy saucepan combine berries with sugar, 1/2 cup water and the orange juice. Bring to boil; reduce heat and cook at gentle boil until cranberries have popped. Do not wait until all pop, as the cranberries will become too soft.
• Remove from heat; stir in Grand Marnier; cover well and chill.
• A couple of hours before serving, stir in pecans.

SPIKED CRANBERRY RELISH

Steps:

• Wash and pick over cranberries for foreign pieces. Combine in heavy saucepan with sugar, water and orange juice. Bring to a boil; reduce heat, and cook at a gentle boil until most cranberries have popped. (Don't wait until all of them pop; otherwise, the cranberries will become too soft.) Remove from heat.
• Stir in Grand Marnier, and chill.
• A couple of hours before serving, stir in the pecans.

SPIKED CRANBERRY SAUCE

Steps:

• Tip the cranberry sauce into a bowl, add the maple syrup, port, chopped thyme and orange zest and juice and stir through. Garnish with a sprig of thyme.

SPIKED JELLIED CRANBERRY SAUCE

Steps:

• Put the gelatin in a small bowl, and pour the vodka and liqueur over it. Let sit until the gelatin is completely soft, about 10 minutes.
• Meanwhile, transfer the cranberry sauce to a small saucepan. Rinse out the can, dry it and coat the inside with cooking spray. Heat the sauce over medium-low heat; once it starts to bubble, whisk it vigorously until it's completely smooth with no lumps (the sauce will darken and have a slight sheen). Remove the pan from the heat, add the softened gelatin and all the liquid, and stir until incorporated. Pour the mixture into the prepared can.
• Let the cranberry sauce sit at room temperature until the can is just warm to the touch. Cover with plastic wrap, and refrigerate until completely set, at least 4 hours but preferably overnight.
• To serve, run a small knife around the lip of the can to release the cranberry sauce slightly, then turn the can carefully under running hot water (don't get water in the can). Invert the can onto a cutting board, and firmly tap until the sauce unmolds in 1 piece. Lay the sauce on its side on a serving plate, and cut into 6 or 7 slices.

SPICED CRANBERRY SAUCE

Steps:

• Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Add sugar and stir until dissolved. Mix in cinnamon stick, cloves, nutmeg, and allspice. Add cranberries and cook, stirring occasionally, until they pop, about 10 minutes.
• Remove from heat and pour sauce into a bowl. Cover and refrigerate, 8 hours to overnight.

SPICED CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.

SPICED CRANBERRY AND ORANGE RELISH

Steps:

• Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 5 minutes.
• While syrup simmers, cut oranges, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.
• Add sugar syrup and pulse until fruit is finely chopped. Transfer relish to a bowl and stir in ginger. Chill, covered, 1 day for flavors to develop.

SPIKED CRANBERRY RELISH

Steps:

• Place cranberries, orange and walnuts into large food processer. Pulse for a few seconds, mix, and pulse again for a few more seconds or until larger chunks are gone.
• Put cranberry mixture in bowl and add rest of ingredients. Mix well, seal and put in refrigerator to chill.

WHISKEY SPIKED CRANBERRY RELISH

Steps:

• Using food processor, coarsely chop cranberries and orange.
• Add sugar; process again to combine.
• Place in covered container and chill for 24 hours.
• Stir in whiskey just before serving.

SPICY CRANBERRY RELISH

Steps:

• Finely grate 1 teaspoon zest from lime, then squeeze enough juice to measure 2 tablespoons.
• Pulse cranberries with zest, juice, onion, sugar, and chile to taste in a food processor until finely chopped. Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.

SPICED CRANBERRY & PEAR RELISH

Steps:

• Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.
• Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.