Best Cranberry Relish Recipes

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

Steps:

• Combine ingredients in a saucepan. Cook over medium heat until the berries pop open (about 10 minutes). Skim the foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

Steps:

• Combine all ingredients in an uncovered 3-quart saucepan, and cook over medium heat, stirring often, until most of the cranberries have opened and the mixture is somewhat thickened. Be sure to cook the cranberries until they "pop" in order to release the natural pectin, which thickens the sauce.
• Store in refrigerate for up to 1 day or until ready to use. Relish thickens a bit over time.
• NOTE - If you prefer a smoother sauce, strain the cranberry skins through a fine sieve.
• NOTE - For flavor variation, add ½ cup slivered almonds and 1 cup chopped apple bits with all the other ingredients (in Step #1).

Steps:

• In an ungreased 13-in. x 9-in. baking dish, combine cranberries and sugar. Cover and bake at 350° for 1 hour. , In a large bowl, combine the orange marmalade, walnuts and lemon juice. Stir in cranberry mixture. Cover and refrigerate until chilled.

Steps:

• Wash and scrub the apple and orange.
• Rinse the cranberries in a colander.
• Cut the ends off of the orange just a little, until the sections show through.
• Core the apple and cut into quarters.
• In a food processor on chop with chop blade, chop the frozen cranberries until a relish consistency.
• Scoop out into a bowl.
• Chop apple the same way and add to bowl.
• Cut orange into quarters and add to processor-chop until all rind is in very small relish like particles.
• Add to bowl.
• Mix lightly and sprinkle about 1/2 or 2/3's of the one cup of sugar over mixture and let sit for about 1/2 hour.
• After sitting, mix again and taste.
• If mixture is too tart for you add more sugar until right for you.
• We like it tart.
• Add nuts last.
• Note:We quadruple this recipe or more each year.
• For each additional batch, keep out some of the sugar until the batch has rested.
• The fruit does tend to sweeten some naturally and this shouldn't be real sweet.
• Also-this freezes well.
• After the holidays I make several more batches for the rest of the year and freeze in individual containers-ziplock type bowls- (one per meal 4 serving size).
• Keeps forever and is handy to get out for picnics in the summer also.
• ****For freezing batches I do this without the nuts-they tend to mush out over long periods of time-and though they freeze well as nuts they don't adapt to freezing in liquid foods.
• **2010 update re: option for nuts. Place crushed nuts in a small side bowl and let those who like the nuts sprinkle what they want to mix in with their serving. This also works well, because if there are leftovers, you can freeze it without worrying about the nuts getting mushy. Other option--make two batches, one with and one without With large family gatherings and different tastes or food some can't eat, requirements, this solves the problem. Enjoy.