Cranberry Relish Two Ways Recipes

MARTHA'S CRANBERRY RELISH - TWO WAYS

Cranberry Sauce also known as cranberry relish, is a staple on most Thanksgiving tables. But it's preparation varies from home to home. Some prefer the traditional approach of combining cranberries and citrus. While the more adverturous prefer less conventional accents. For best results, use fresh cranberries, - never frozen - and the best oranges you can find. Presented with the individual tastes of guests in mind, Cranberry relish served two ways can be a thoughtful addition to this year's Thanksgiving table.

Provided by Chef mariajane

Categories < 30 Mins

Time 20m

Yield 4 cups

Number Of Ingredients 7

Martha's Cranberry Relish - Two Ways image

Steps:

In a medium saucepan, bring 1 cup water to a simmer. Add the cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and the cranberries begin to pop, about 25 minutes.
Remove form heat. divide relish in half, reserving half. Add orange segments to half of the cranberries. Stir to combine.
Add pepper jelly and fresh herbs to the remaining half. Stir to combine. Serve in sepaate dishes.

Nutrition Facts : Calories 544.8, Fat 0.4, Sodium 27.8, Carbohydrate 141.2, Fiber 9.3, Sugar 112.4, Protein 2

Ingredients

1 lb fresh cranberries
1 cup sugar
1/2 cup freshly squeezed orange juice
1 orange, zest of
4 oranges, segmented pith and membranes removed
1 cup seven-pepper jelly
1 tablespoon fresh herb, such as rosemary and thyme

LEMONY CRANBERRY RELISH

Cranberry relish using a whole orange is a classic, but here, a whole lemon - pith and all - acts as the bitter, acerbic edge that your Thanksgiving plate needs. Try to find a thin-skinned lemon, which will prevent the relish from skewing too bitter. (Give it a squeeze before buying. Thin-skinned lemons will yield slightly under pressure, whereas thick-skinned lemons will feel hard.) This confetti of a condiment looks beautiful as well, almost like stained glass, with its jeweled, ruby gleam. Definitely make this the night before Thanksgiving to get it out of the way, then store it in an airtight container in the refrigerator until ready to eat.

Provided by Eric Kim

Categories easy, quick, sauces and gravies, side dish

Time 5m

Yield 2 cups

Number Of Ingredients 4

Lemony Cranberry Relish image

Steps:

Rinse and drain the cranberries, then pick out and discard any squishy ones. In a food processor, pulse the cranberries, lemon, sugar and salt until finely chopped. You can serve this immediately or transfer to an airtight container and refrigerate for up to 48 hours, or until ready to serve. As it sits, the sugar will dissolve and the fruit will release liquid, creating a sweet-tart sauciness.

Ingredients

1 (12-ounce) bag fresh cranberries (3 cups)
1 lemon, preferably thin-skinned, coarsely chopped and seeded
1/2 cup/100 grams granulated sugar
Pinch of salt

THREE CRANBERRY RELISH

An easy to prepare, cooked, cranberry relish. Goes great with ham, poultry and pork. Originally submitted to ThanksgivingRecipe.com.

Provided by Linda

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

Yield 10

Number Of Ingredients 6

Three Cranberry Relish image

Steps:

Combine all ingredients in a 3 quart sauce pan and cook over medium heat until cranberries pop. Serve warm or cold. As it the relish sits it thickens up.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 57 g, Fat 0.1 g, Fiber 3.2 g, Protein 0.3 g, Sodium 2.7 mg, Sugar 48.3 g

Ingredients

1 pound cranberries
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 ½ cups sweetened-dried cranberries
¼ cup orange juice
⅔ cup white sugar
1 tablespoon orange zest

CARAMELISED CRANBERRY RELISH

Homemade cranberry sauce with port is the little finishing touch to set off a festive dinner - it goes well with cheese and ham too

Provided by Good Food team

Categories Condiment, Dinner

Time 15m

Number Of Ingredients 5

Caramelised cranberry relish image

Steps:

Use a zester to zest the orange or use a peeler to peel off the zest, then finely shred it with a knife and set aside with the ginger. Halve and juice the orange.
Tip the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture. Leave to cool and serve with the turkey.

Nutrition Facts : Calories 83 calories, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber

Ingredients

1 large orange
small piece ginger , finely shredded into matchsticks
100g golden caster sugar
500g fresh or frozen cranberry
splash of port (optional)