CRANBERRY PEARL ONIONS
This unusual combination of pearl onions and cranberries is surprisingly delicious. There's plenty of thick, dark red sauce, and the onions have a sweet-tangy taste. They'll melt in your mouth! -Lesley Tragesser, Charleston, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel., In a large skillet, cook onions in butter and oil over medium heat until lightly browned, about 5 minutes. Stir in cranberry juice and salt. Bring to a boil. Reduce heat to medium-low; cover and cook until onions are tender. Add cranberry sauce and lemon juice; cook and stir until mixture is thick and syrupy.
Nutrition Facts : Calories 195 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 2g fiber), Protein 1g protein.
CRANBERRY CONSERVE
I'm 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She'd give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. -Mildred Marsh Banker, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 3 pints.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.
Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY FRUIT CONSERVE
Provided by Ina Garten
Yield 4 cups
Number Of Ingredients 7
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
CRANBERRY FRUIT CONSERVE
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
CRANBERRY RELISH WITH PEARL ONIONS
The cranberry-onion relish is a hybrid of two classic Yankee turkey accompaniments: cranberry sauce and creamed pearl onions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Yield Makes 2 1/4 cups
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil. Cook onions 2 minutes, then transfer to a bowl of ice water. Drain. Peel onions, and cut in half. Combine all ingredients in a saucepan. Cover, and cook over medium-low heat until cranberries burst and onions are tender, about 40 minutes.
CRANBERRY, RASPBERRY, PECAN CONSERVE
Provided by Cathy Barrow
Categories side dish
Time 1h30m
Yield 4 half pints or 2 pints
Number Of Ingredients 6
Steps:
- In a skillet, toast pecans over medium heat, shaking pan to avoid burning. In about 8 minutes, nuts will become fragrant and smell toasty; remove from heat and chop.
- In a large heavy pot, bring cranberries, raspberries, sugar, lemon juice and zest to a boil. Remove from heat, pour into a ceramic or glass bowl, then cover and refrigerate overnight. If not canning, add pecans and serve.
- If canning, put a rack in a large stockpot or line the pot with a folded kitchen towel. Fill with water and bring to a boil. Add 4 half-pint canning jars or two pint-size canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them there until ready to fill.
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off the heat and add the lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
- Strain the cranberry raspberry mixture through a sieve over a heavy pot, then place the strainer in a bowl to catch any additional syrup. Reserve the fruit solids.
- Bring liquid to a boil. When syrup reaches 220 degrees, or an active boil that cannot be stirred down, add back the fruit and any juices that have accumulated.
- Bring the mixture back to a hard boil, stirring constantly. Add the pecans, and then cook until the conserve is at a boil that cannot be stirred down and has thickened to a jammy consistency.
- Remove the jars from the pot. Ladle hot conserve into the hot jars, leaving 1/2-inch head space.
- Wipe jar rims with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. Return to a full boil and boil the jars for 15 minutes for half pints, 20 minutes for pints. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear jars ping as they seal.
- Once cool, test seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time jars are processed. To reprocess, reheat conserve to boiling, then continue as before.
Nutrition Facts : @context http, Calories 1078, UnsaturatedFat 33 grams, Carbohydrate 191 grams, Fat 38 grams, Fiber 30 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 7 milligrams, Sugar 153 grams
PEARL ONION & CRANBERRY CONSERVE
Steps:
- Combine 1 cup sugar, water, cinnamon, ginger, and lemon peel in heavy medium saucepan over medium-high heat. Cook until liquids become syrupy, stirring occasionally, about 10 minutes. Set aside. If using fresh onions, blanch in medium pot of boiling water 4 minutes. Drain and rinse under cold water. Peel onions. Omit this step if using frozen onions. Melt butter in heavy large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes. Mix in salt and remaining 1 tsp. sugar. Add currents and stir 2 minutes. Add Madeira and vinegar and stir 1 minute longer. Add sugar mixture and 1 cup cranberries and cook 5 minutes, stirring often. Mix in 1 cup cranberries; cook until thickened, stirring often, about 5 minutes. Discard cinnamon. Cover and chill. Let stand 30 minutes before serving.
CRANBERRY AND PEARL ONION CONSERVE
Categories Berry Thanksgiving Cranberry Sauce
Number Of Ingredients 14
Steps:
- combine first 5 ingredients in heavy saucepan over med-high heat. cook til syrupy, about 12 mins. use frozen onions or blanch fresh onions in boiling water for 4 mins.drain, rinse under cold water and peel. melt butter in large skillet on med-high heat.saute onions until starting to brown, 6-12 mins. add salt, 1 tsp. sugar and currents and stir 2 mins. add madiera and vinegar, stir 1 min. add sugar sauce and 1 cup cranberries, cook 5 mins. add rest of cranberries, cook 5 more mins. discard cinnimin, cover and chill. let stand 20 mins. before searving.
CRANBERRY FRUIT CONSERVE
This is a holiday family favorite that is delicious. I have had this recipe for a long time and have adapted it so it is almost fool-proof. I usually double the recipe because it goes so fast at the table. It is also versitile: omit the rasins and nuts for a great cranberry sauce. Cook it a bit more for a thicker, traditional jelly for the holiday table. It is easy to make and keeps in the refrigerator in sealed containers. It's a great side for fowl and pork dishes.
Provided by Chef BobO
Categories Jellies
Time 45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook cranberries, sugar and 1 cup water in saucepan over low heat for 5 minutes until the skins pop and the berries are all open and mixture comes to a slow boil. Stir to quicken the process. Add the remaining ingredients except raisins and nuts and cook 15-20 minuets stirring constantly to prevent any burning. Apple pieces should become incorporated into the mixture and become barely visible. Remove from heat and mix in nuts and raisins. Place mixture when cool in serving container and chill. Nuts and raisins can be omitted if desired for a more traditional cranberry blend. For a thicker, jellied consistency cook the mixture longer over low heat to reduce liquid approximately 30-45 minutes - stirring to avoid burning, omit the raisins and nuts for a traditional jelly. Makes approximately 4 cups.
Nutrition Facts : Calories 325.4, Fat 7.4, SaturatedFat 0.7, Sodium 4.4, Carbohydrate 67.6, Fiber 4.6, Sugar 58, Protein 2.6
CRANBERRY FRUIT CONSERVE
Make and share this Cranberry Fruit Conserve recipe from Food.com.
Provided by MargeDC
Categories Berries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook cranberries in water until skins pop.
- add everything except the nuts and cook for 15 minutes.
- remove from heat and add walnuts.
- this will thicken when it cools.
- stores well in the fridge.
Nutrition Facts : Calories 681.8, Fat 0.5, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 177.2, Fiber 8.4, Sugar 154.1, Protein 2.1
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