Tangy Cranberry Relish Recipes

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CREAM CHEESE LOG WITH SWEET-AND-SPICY CRANBERRY RELISH



Cream Cheese Log with Sweet-and-Spicy Cranberry Relish image

Provided by Valerie Bertinelli

Categories     appetizer

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

1 jalapeno, stemmed and seeded
12 ounces fresh cranberries
1 cup sugar
2 scallions, finely chopped
1 teaspoon finely grated orange zest
Kosher salt
16 ounces cream cheese, softened
8 ounces shredded Mexican cheese blend
1 teaspoon finely grated lime zest
Kosher salt
2 tablespoons finely chopped fresh cilantro
Crackers or toasted bread, for serving

Steps:

  • For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
  • For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.
  • Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.

TANGY CRANBERRY RELISH



Tangy Cranberry Relish image

My favorite food on the holiday menu is cranberry sauce, and I kept trying to find the perfect blend. I put together this recipe in 1989 and have used it ever since.

Provided by Sherri Dodsworth

Categories     Sauces

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

1 (12 ounce) package cranberries
1 1/2 cups orange juice
3/4 cup sugar
1/2 cup walnuts
1 grated orange, rind of
1/4 teaspoon ground ginger

Steps:

  • Bring orange juice to a boil.
  • Add washed cranberries and sugar.
  • Cover, reduce heat, and simmer for 10-15 minutes .
  • Remove from heat.
  • Mash berries with a potato masher.
  • Stir in remaining ingredients.
  • Chill for several hours and serve.

TANGY CRANBERRY GRAVY



Tangy Cranberry Gravy image

My husband and I first tasted this deliciously different gravy at my aunt's house one Thanksgiving. Now I make it throughout the year.

Provided by Taste of Home

Time 1h30m

Yield 1-3/4 cups.

Number Of Ingredients 7

1 can (14-1/2 ounces) beef broth
Turkey giblets (liver removed)
2 tablespoons cornstarch
1 tablespoon sugar
3/4 cup cranberry juice
1 tablespoon cider vinegar
1 tablespoon butter

Steps:

  • In a small saucepan, bring broth and giblets to a boil. Reduce heat; cover and simmer for 1 hour. Strain and discard giblets; set broth aside. , In another saucepan, combine the cornstarch, sugar, cranberry juice and vinegar until smooth. Gradually stir in broth and butter. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 24 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 111mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

CRANBERRY-SHALLOT RELISH



Cranberry-Shallot Relish image

Categories     Condiment/Spread     Ginger     Side     Christmas     Thanksgiving     Cranberry     Marsala     Port     Winter     Shallot     Bon Appétit     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 8

3 tablespoons vegetable oil
12 ounces shallots, chopped
1 1/2 cups sweet Marsala or Port
3/4 cup sugar
2 12-ounce packages cranberries
1 teaspoon curry powder
1/2 teaspoon dry mustard
1 cup chopped crystallized ginger (about 5 ounces)

Steps:

  • Heat oil in heavy large Dutch oven over medium-high heat. Add shallots and sauté until beginning to brown, about 8 minutes. Add Marsala and sugar and stir until sugar dissolves. Add cranberries, curry powder and mustard. Bring to boil, reduce heat to medium and boil gently until berries pop, stirring occasionally, about 7 minutes. Remove from heat and mix in ginger. Cool. Season relish to taste with salt. Cover and refrigerate. (Can be prepared 3 days ahead. Keep refrigerated.)

GRANDMA'S CRANBERRY RELISH



Grandma's Cranberry Relish image

This is a tart and tangy cranberry side dish, perfect for any holiday meal! My grandmother's recipe that my mom still makes as a family tradition.

Provided by BearsFanJeff

Categories     Berries

Time 10m

Yield 2 cups, 8-10 serving(s)

Number Of Ingredients 3

1 (12 ounce) bag cranberries
1 whole orange
1/2 cup sugar

Steps:

  • Wash and drain cranberries.
  • Cut whole orange into quarters.
  • Chop in food processor until pieces are minced. You may need to do this in portions depending on the size of your food processor.
  • Pour into a bowl and mix in sugar.
  • Allow to rest in refrigerator for 30 minutes.
  • Serve with turkey, ham, or your favorite holiday meal.

TANGY CRANBERRY SAUCE



Tangy Cranberry Sauce image

This zesty sauce is a favorite of all our family and friends. It's simple to make, and good with the turkey or on leftover turkey or chicken sandwiches. Adjust the amount of horseradish to taste.

Provided by Lorraine Friberg

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

Time 30m

Yield 30

Number Of Ingredients 4

4 cups fresh cranberries
2 cups water
1 ½ cups white sugar
1 tablespoon prepared horseradish

Steps:

  • Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst.
  • Lower heat to simmer. Stir in sugar. Continue cooking 15 minutes.
  • Allow mixture to cool. Stir in horseradish. Chill in the refrigerator until serving.

Nutrition Facts : Calories 44.8 calories, Carbohydrate 11.6 g, Fiber 0.6 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 10.5 g

SPICED CRANBERRY SAUCE



Spiced Cranberry Sauce image

While this spicy cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I'm carrying on her tradition! -Allison Thompson, Lansing Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 cups.

Number Of Ingredients 8

1 package (12 ounces) fresh or frozen cranberries
1-3/4 cups sugar
1/2 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves

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.

Nutrition Facts :

SPICY CRANBERRY RELISH



Spicy Cranberry Relish image

Categories     Condiment/Spread     Berry     Pepper     Side     No-Cook     Thanksgiving     Quick & Easy     Hot Pepper     Fall     Chill     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 5

1 lime
1 (12-oz) bag fresh cranberries (3 cups)
1 medium red onion, chopped
1/2 cup sugar
1 to 2 teaspoons minced fresh serrano chile, including seeds

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.

SPICY RED PEPPER CRANBERRY RELISH



Spicy Red Pepper Cranberry Relish image

A kicky condiment, usually made with cranberries, can offset the neutral (read: bland) yet rich nature of the Thanksgiving meal. This hot red-pepper cranberry relish with jalapeños and cayenne fits the bill. You can keep the seasoning somewhat tame, or ramp up the heat to taste. It will keep for 2 weeks or so; make it in advance, as soon as cranberries are available, and have it on hand in the fridge through the holiday season.

Provided by David Tanis

Categories     condiments, dips and spreads, sauces and gravies, side dish

Time 30m

Yield About 2 cups

Number Of Ingredients 7

1 cup sugar
2 large jalapeños, preferably red, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces cranberries

Steps:

  • Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
  • Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
  • Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 293 milligrams, Sugar 54 grams

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