Cranberrywithapplesandwalnutsrelish Recipes

Steps:

• Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
• Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

Steps:

• Bring the sugars, syrup, water, cinnamon, and nutmeg to a boil. Reduce to a simmer and cook gently 5 minutes. Add the cranberries and continue to simmer, uncovered, until half the berries "pop". Remove from the heat and stir in the orange segments. Cool, stir in the walnut pieces, and serve.;

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

Steps:

• Peel, core and chop apples. Combine apples, cranberries, brown sugar and water in a Dutch oven. Simmer over medium heat for 15 minutes, stirring frequently. Stir in walnuts and cinnamon; cook for 5 minutes. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process 10 minutes in a boiling-water canner.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cranberries in a small, shallow baking dish. Sprinkle with sugar.
• Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat.
• Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.

Steps:

• Heat the water in a medium saucepan over low heat and stir in the sugar.
• Simmer the mixture until the sugar dissolves (2-3 minutes), stirring occasionally.
• Stir in the apple, cranberries and simmer, uncovered for 8-10 minutes or until the berries have popped and the sauce has thickened.
• Stir in the currants and cloves and let cool.
• Stir in the nuts and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
• Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
• Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

Steps:

• Chop walnuts to the size you desire. It is total preference.
• Put 1/2 bag of cranberries in blender and fill with water until covered. Chop and drain.
• Take 2nd half and repeat.
• Drain all.
• Take chopped apples & walnuts and mix with berries.
• Add sugar and mix.
• Put in refridgerator overnight.
• **I'm not sure on the size of cranberry bag. It's probably 8 - 10 oz.

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.

Steps:

• Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped. , Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.