OLD-FASHIONED CRANBERRY RELISH
This is the recipe my great-grandfather brought over from Austria, and has been a family favorite at every holiday meal!
Provided by Laura Dietz Mulholland
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 4h15m
Yield 12
Number Of Ingredients 5
Steps:
- Finely chop about half the cranberries with 1 orange in a food processor; scrape into a glass mixing bowl. Repeat process with remaining cranberries and orange.
- Finely chop walnuts in the food processor; add to cranberry mixture. Stir sugar and orange-flavored liqueur through the cranberry mixture.
- Cover bowl with plastic wrap; refrigerate at least 4 hours to overnight.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 21.5 g, Fat 4.4 g, Fiber 1.7 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 0.8 mg, Sugar 18.5 g
TRADITIONAL CRANBERRY SAUCE
This jewel-bright cranberry sauce perfectly balances sweet and tart. Whether you use fresh or frozen cranberries, it beats the canned stuff by a mile!
Provided by Food Network
Categories condiment
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Use a peeler to remove the zest from the orange in wide strips, leaving the bitter white pith behind. Cut the orange in half and squeeze the juice into a small bowl.
- In a saucepan, add sugar, water, cranberries, orange zest, cinnamon stick, and orange juice; stir to combine. Over medium heat, bring to a simmer; then turn the heat to low. Continue cooking at a low simmer, stirring occasionally, until the cranberries have split and the sauce thickens, 15-25 minutes.
- Remove the cinnamon stick and orange zest and discard (optional). Transfer the cranberry sauce to a serving bowl. Serve warm or at room temperature. (Note: If making ahead of time, let the cranberry sauce cool before transferring it to an airtight container. Refrigerate for up to 3 days, then serve cold.)
CRANBERRY FRUIT RELISH
Categories Condiment/Spread Thanksgiving Quick & Easy Low Sodium Cranberry Orange Apple Pineapple Gourmet
Yield Makes about 4 cups, serving 8
Number Of Ingredients 5
Steps:
- In a food processor grind together in batches if necessary the orange, the pineapple, the cranberries, and the apple until the mixture is chopped fine, transfer the mixture to a bowl, and stir in the sugar. Let the mixture stand, covered and chilled, for at least 2 hours. The relish may be made about 2 days in advance and kept covered and chilled.
JACK DANIEL'S TRADITIONAL THANKSGIVING CRANBERRY RELISH
I used to always make a cooked cranberry sauce, that I believed was quite wonderful. Unfortunately, it used to generally go untouched. Then I decided to throw this together, and it was one of the biggest hits of the table! Everyone takes a little, and they don't have any idea what the secret ingredient is that keeps them asking for more! Don't tell....
Provided by JackieOhNo
Categories Citrus
Time 5m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Put cranberries, clementines (with peel), ginger and sugar in food processor and pulse until finely chopped.
- Put in a dish and stir in Jack Daniel's or bourbon.
- Refrigerate at least 1 hour before serving, but preferably overnight.
Nutrition Facts : Calories 194.3, Fat 0.1, Sodium 1.4, Carbohydrate 46.7, Fiber 2.1, Sugar 42.9, Protein 0.3
TRADITIONAL CRANBERRY JEZEBEL SAUCE
A little twist on the normal jezebel sauce. It is very addictive. It is also great served with poultry.
Provided by susie cooks
Categories Low Protein
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine water and sugars in a medium saucepan.
- Bring to a boil 0ver medium heat.
- Add cranberries and return to a boil.
- Cook for 10 minutes, stirring ocasionally.
- Cool to room temperature.
- Stir horseradish and mustard into cranberry mixture, cover and chill.
- Garnish with mint sprigs.
- Serve over light cream cheese with crackers.
HOMEMADE CRANBERRY RELISH
The baked cranberry compote couldn't be easier to prepare and tastes terrific on top of slice Thanksgiving turkey. The recipe comes courtesy of my sister-in-law. -Betty Johnson, Eleva, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 4 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 206 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 42g carbohydrate (39g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY FRUIT RELISH
Rich color, a perky texture and tongue-tingling flavor make this relish a feast for the eyes and the taste buds. It's lovely for a special dinner, a ladies luncheon or as a stand-alone salad topped with cottage cheese. It's also a great way to use up holiday cranberries. -Henryetta Lewis Santa Fe, New Mexico
Provided by Taste of Home
Time 10m
Yield about 4 cups.
Number Of Ingredients 7
Steps:
- Pulse cranberries, orange and apple in a blender or food processor until chopped. Remove to a bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 hours.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 0 protein.
SPICY CRANBERRY RELISH
Categories Condiment/Spread Berry Pepper Side No-Cook Thanksgiving Quick & Easy Hot Pepper Fall Chill Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
Steps:
- Finely grate 1 teaspoon zest from lime, then squeeze enough juice to measure 2 tablespoons.
- Pulse cranberries with zest, juice, onion, sugar, and chile to taste in a food processor until finely chopped. Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.
CRANBERRY RELISH
Steps:
- Cut the orange peel into small pieces. Place the peel in a jar, add the sugar, and toss to coat. Do not seal the jar. Instead, cover the top with cheesecloth, and let the orange peel dry for one week.
- Wash the cranberries and drain. Place them in an enamel pot, and add 1 1/2 cups of water. Cook 20 minutes over low heat.
- Wash, peel and core the pears, and cut each into 6 to 8 pieces. Add to the cranberries, along with the orange peel. Cook another 20 minutes over low heat.
- Pour the hot mixture into clean, dry jars. Cover with cheesecloth, and cool for 24 hours.
- On top of the relish, pour 1 tablespoon of vegetable oil as a seal. Seal the jar with its lid. The relish will keep for months. When ready to eat, remove the oil by dipping a paper towel into the jar to absorb the oil.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 3 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 34 grams, TransFat 0 grams
CRANBERRY RELISH TWO WAYS
Sara Foster, of Foster's Market in Durham and Chapel Hill, NC, makes two cranberry relishes: one with citrus for more traditional tastes, and the other with seven-pepper jelly for a spicy flavor.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes 4 cups
Number Of Ingredients 7
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 15 minutes.
- Remove from 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 relishes in separate dishes.
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