Cran Raspberry Relish Recipes

Steps:

• In a large saucepan, combine the first six ingredients. Cook, uncovered, over medium heat until berries pop, about 15 minutes, stirring occasionally., Remove from heat; gently stir in raspberries. Transfer to a small bowl; refrigerate, covered, until cold, at least 2 hours.

Steps:

• Drain syrup from raspberries into a 1 Cup measuring cup.
• Add enough water to equal 1 cup of liquid.
• Set raspberries aside.
• In a 3-quart saucepan over high heat, heat syrup mixture from the raspberries, sugar, pear and cranberries to boiling, stirring occasionally.
• Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
• Stir raspberries into mixture.
• Spoon relish into bowl.
• Cover and refrigerate until chilled, about 3 hours.

Steps:

• Place half of the orange segments, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar, if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish chilled or at room temperature.

Steps:

• Place the frozen cranberries, orange, granulated sugar and honey in a food processor. Process until the mixture is evenly chopped. Store in the refrigerator until needed. Serve as a condiment for roasted turkey.

Steps:

• In a large saucepan, combine the cranberries, cranberry juice, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop. Stir in gelatin until dissolved. , Remove from the heat. Add ice cubes; stir until melted. Gently fold in raspberries. Cool to room temperature. Cover and refrigerate overnight.

Steps:

• In a saucepan, combine ALL ingredients.
• Bring to a simmer and cook for 10 minutes, stirring frequently.
• After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
• Once mashed cook for 5 more minutes.
• Allow mixture to cool completely.
• Serve Chilled.
• Store in an air tight container up to 5 days.

Steps:

• In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
• Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.
• Cover and store in the refrigerator. This will last up to a week.
• Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.

Steps:

• Combine all ingredients (except almond extract) in a medium saucepan.
• Bring to a boil& boil gently for 15 minutes or until fruit is softened.
• Remove from heat, puree in a food processor or blender until smooth.
• Stir in almond extract.
• Pour into sterilized jars& allow to cool.

Steps:

• Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

Steps:

• Preheat oven to 350.
• Spread cranberries in a 13x9 GLASS baking pan; sprinkle with one cup sugar and stir to coat all the berries.
• Bake until mixture is hot and bubbly (berries will pop)--about 40 minutes. STIR TWICE DURING BAKING TIME!
• Gently stir in the raspberries; sprinkle with remaining sugar and liqueur, stir again.
• Pour mixture into a serving dish; cover and chill until set.
• **NOTE**the Grand Marnier can be substituted with orange juice.

Steps:

• Combine sugar and water in a medium saucepan.
• Bring to boil; add cranberries,
• Return to boil. Reduce heat and boil gently for 10 minutes, stirring
• occasionally.
• Add raspberries, stir gently to combine.
• Cover and cool completely at room temperature.
• Refrigerate until serving time.

Steps:

• Heat jam in medium saucepan over medium heat.
• Add cranberries, cinnamon and allspice.
• Reduce heat to medium-low and cook until cranberries pop, about 8 minutes.
• Remove from heat and stir in lemon rind.
• Chill at least 1 hour to allow flavors to blend before serving.

Steps:

• Mix the 3 boxes of gelatin with the 2 cups of sugar.
• Bring the 3 cups of water to a boil and pour over gelatin and sugar mixture.
• Whisk until dissolved and set aside.
• In a very large mixing bowl, mix crushed pineapple, finely chopped cranberries, chopped apples, and chopped oranges.
• Stir in chopped pecans or walnuts.
• Pour gelatin over fruit and nut mixture; mix well.
• Cover and refrigerate for at least 24 hours and up to 2 weeks before serving.

Steps:

• Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
• Add dry pudding mix and cranberry juice; stir 2 min.
• Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
• Refrigerate 1 hour.

Steps:

• If using frozen raspberries, do not thaw them first. Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries - it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.
• Tips & Notes.
• Make Ahead Tip: Cover and refrigerate for up to 1 week.

Steps:

• In a heavy saucepan combine the cranberries, the raspberries with the syrup, the brown sugar, and the cranberry juice cocktail, simmer the mixture, covered, stirring occasionally, for 10 to 15 minutes, or until the cranberries have burst and the sauce is thickened, and let the sauce cool.