Cranberry And Dried Cherry Relish Recipes

Steps:

• In a large saucepan, combine cranberries (no need to thaw if frozen), cherries, sugar, and water.
• Bring to a boil; reduce heat to medium-low. Simmer until most berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl. Cover, pressing plastic wrap directly on surface of relish; refrigerate.

Steps:

• Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
• Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.

Steps:

• Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.

Steps:

• In a large heavy saucepan combine all the ingredients and bring to a simmer over medium-high heat. Stir often to prevent sticking.
• When mixture is simmering, reduce heat to low. Cook mixture until fruit is tender and the relish has thickened, approximately 40-50 minutes, stirring occasionally. Let cool, serve.

Steps:

• Mix all ingredients in large bowl. Place half of mixture in processor. Using on/off turns, process until coarsely chopped. Transfer to medium bowl. Repeat with remaining ingredients. Chill at least 1 day and up to 2 days, stirring occasionally.

Steps:

• Combine cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until cranberries pop. Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.

Steps:

• In a large saucepan, combine the first nine ingredients. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in vanilla. Serve warm or chilled. Refrigerate leftovers.

Steps:

• In a bowl, combine the dried cranberries, cherries, tomatoes, cider and 3/4 cup water. Set aside for 30 minutes.
• Heat a large saucepan over medium heat and add the oil. Add the shallots and cook, stirring, until they are just tender, about 3 minutes. (Do not let them brown.) Add the dried-fruit-and-cider mixture, the apple, fresh cranberries and orange zest. Cook, stirring occasionally, for 10 minutes. Serve warm or cold.

Steps:

• Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
• Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute. Add sugar and 1 tablespoon vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes. Carefully add remaining vinegar, wine, and salt and boil, stirring, 1 minute (use caution, as mixture will bubble up). Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.
• Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. Transfer compote to a bowl and cool completely.

Steps:

• In a saucepan over high heat, combine sugar, vinegar, water, cloves and cinnamon stick. Bring to a boil.
• Reduce heat to medium and simmer, stirring for 1 minute.
• Stir in fresh and dried cranberries. Return to a boil and cook stirring often, for 8 - 10 minutes or until thickened and berries pop.
• Discard cinnamon.

Steps:

• Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)

Steps:

• Place juice concentrate, water, brown sugar, cinnamon sticks and allspice in a sauce pan over med to high heat and bring to a boil, stirring occasionally.
• Add cherries and cook for 2 minutes. Add cranberries and cook until cranberries pop, stirring occasionally, about 8 - 10 minutes.
• Place mixture in a bowl and chill 8 hours or over night.
• Before serving take out cinnamon sticks and discard.
• You can serve it cold or slightly warmed.

Steps:

• Place cherries in a bowl and cover with warm water. Let stand for 10 minutes or until plumped. Drain cherries, discarding water. , In a large saucepan, combine the sugar, water, cranberries and cherries. Cook and stir over medium heat until the berries pop, about 15 minutes. Remove from the heat and skim foam from top of mixture. Cool to room temperature. Cover and store in the refrigerator.

Steps:

• Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.) Discard cinnamon. Serve cold or at room temperature.
• Available at specialty foods stores, natural foods stores, and supermarkets

Steps:

• Mix all ingredients in large bowl.
• Place half of mixture in processor.
• Using on/off turns, process until coarsely chopped.
• Transfer to medium bowl.
• Repeat with remaining ingredients.
• Chill at least 1 day and up to 2 days, stirring occasionally.
• Makes 2 cups.

Steps:

• Bring all ingredients to a boil and then lower heat to medium low.
• Simmer about 25-40 minutes or until relish is thick and syrupy.
• Transfer to a bowl and cover with plastic wrap, pressing it down onto the surface of the relish.
• Refrigerate for up to two weeks.
• Bring to room temperature before serving.