CARROTS AND CRANBERRIES
A very quick way to make fresh carrots into a tasty side dish. Even kids will like this.
Provided by myvallie
Categories Side Dish Vegetables Carrots
Time 27m
Yield 6
Number Of Ingredients 6
Steps:
- Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
- Cook in microwave on High for 4 minutes.
- Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 32.9 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 3.2 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 149.2 mg, Sugar 25.5 g
CARROT RELISH
Steps:
- Remove the zest from 1 orange and 1 lemon in strips using a vegetable peeler; thinly slice the strips. Bring the zest, the juice from the orange and lemon, 5 cups grated carrots, 3/4 cup sugar, 3/4 cup cider vinegar, 1 1/2 cups water and 1 1/2 teaspoons each crushed coriander seeds, mustard seeds and salt to a simmer in a saucepan over medium heat. Cook until the liquid is syrupy, about 45 minutes.
CRANBERRY-GLAZED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7 minutes. Add 1 1/2 cups no-sugar-added cranberry juice, 3/4 teaspoon cumin and a pinch each of cinnamon and salt. Simmer, stirring, until tender and glazed, 25 minutes. Sprinkle with chopped parsley.
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
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
TART CRANBERRY-ONION RELISH
Categories Berry Fruit Freeze/Chill Christmas Thanksgiving Cranberry Fall Winter Chill Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 5
Steps:
- Stir together all ingredients in a 2- to 3-quart heavy saucepan, then bring to a boil, covered. Remove lid and reduce heat, then simmer until cranberries have burst, about 5 minutes. Transfer to a bowl and cool, uncovered. Chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.
CRANBERRY RELISH SALAD
SO MUCH time and effort went into preparing meals for our large family that it was a real bonus to find a recipe with a shortcut. This salad was one of them. The dish became part of a special meal our family enjoyed during the holidays. I recall lots of second helpings being requested, but not many leftovers. -Rosemary Talcott, Worthington, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve the gelatins and sugar in boiling water. Add the soda, pineapple and cranberry-orange sauce; chill until partially set. Pour into individual dishes or an 11x7-in. dish. Refrigerate overnight or until firm.
Nutrition Facts :
CRANBERRY-CARROT MUFFINS
Leftover roasted carrots and chunky cranberry relish are the perfect addition to these day-after-Thanksgiving breakfast treats. A hot cup of coffee or cocoa with these super-moist muffins could easily become a new holiday season favorite.
Provided by Food Network
Categories dessert
Time 55m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners.
- In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed.
- Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.
- Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature.
Nutrition Facts : Calories 234, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 51 milligrams, Sodium 158 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams
CRANBERRY RELISH
Steps:
- Place the frozen cranberries, orange, granulated sugar and honey in a food processor. Process until the mixture is evenly chopped. Store in the refrigerator until needed. Serve as a condiment for roasted turkey.
CARROT RELISH
Make and share this Carrot Relish recipe from Food.com.
Provided by Suzie_Q
Categories Sauces
Time 4h20m
Yield 5 half pints, 5 serving(s)
Number Of Ingredients 8
Steps:
- Put vegetables in large saucepan. Mic in salt. Cover and let stand on counter 3 hours. Drain.
- Add sugar, vinegar, celery seed and mustard seed.
- Heat on medium, stirring until sugar dissolves. Cook, uncovered, for 20 minutes, stirring occasioanlly.
- Stir more often near end of cooking time.
- Pour into hot sterilized pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
SWEET & TART CRANBERRY RELISH
This is the only cranberry relish my kids will eat. It can be made up to one week ahead of time, and I personally think it gets better after it sits for a day or two. If you have leftovers after a big meal, spoon it over turkey sandwiches the next day.-Sheila Tate, Hartselle, Alabama
Provided by Taste of Home
Time 25m
Yield 20 servings (1/4 cup each).
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 10-15 minutes or until berries pop, stirring occasionally. Remove from heat., Transfer to a large bowl; refrigerate, covered, until cold.
Nutrition Facts :
CRANBERRY HORSERADISH RELISH
Make and share this Cranberry Horseradish Relish recipe from Food.com.
Provided by Irish Rose
Categories Sauces
Time P1DT10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Finely chop berries with sugar in a food processor and transfer to bowl.
- Stir in horseradish and lemon juice.
- Cover and chill for at least one day.
Nutrition Facts : Calories 84.5, Fat 0.1, Sodium 32.1, Carbohydrate 21.9, Fiber 1.8, Sugar 18.8, Protein 0.2
GINGERED CRANBERRY-RASPBERRY RELISH
Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwiches-use this relish instead for a real treat. From Eating Well magazine.
Provided by Pinay0618
Categories Sauces
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- If using frozen raspberries, do not thaw them first. Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries - it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.
- Tips & Notes.
- Make Ahead Tip: Cover and refrigerate for up to 1 week.
Nutrition Facts : Calories 186.7, Fat 0.7, Sodium 2.8, Carbohydrate 47.1, Fiber 10.2, Sugar 32.7, Protein 1.5
CRANBERRY RELISH III
This is easy to make and should be made a day in advance to allow the flavors to blend. Chopped walnuts can be substituted for chopped pecans.
Provided by SHECOOKS2
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 10m
Yield 24
Number Of Ingredients 4
Steps:
- Wash cranberries and pick out any spoiled berries. Drain, and put in a food processor with kumquats, sugar and nuts. Blend until well chopped - be careful not to process it too much or it will be mush. Chill and serve.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 12.1 g, Fat 3.3 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 1.2 mg, Sugar 9.9 g
WONDERFUL CRANBERRY RELISH
This cranberry sauce/relish is wonderful served with your Thanksgiving or Christmas dinner or with chicken any time of the year. It freezes very well.
Provided by Nancy Colver
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 8h20m
Yield 32
Number Of Ingredients 8
Steps:
- Dissolve Jell-O® in boiling water.
- Stir cranberries and sugar together in a large bowl. Pour water with dissolved Jell-O® over the cranberry mixture. Fold apple, grapes, pineapple, and pecans through the cranberry mixture.
- Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 23.2 g, Fat 2.5 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 22.3 mg, Sugar 21.3 g
CRANBERRY-ORANGE RELISH
Make and share this Cranberry-Orange Relish recipe from Food.com.
Provided by Ed Paulhus
Categories Fruit
Yield 3 cups
Number Of Ingredients 3
Steps:
- Put cranberries and oranges through a grinder.
- Stir in 1 1/2 cups sugar.
- Chill.
- Or, freeze in airtight containers for longer storage.
Nutrition Facts : Calories 478.4, Fat 0.2, Sodium 3.7, Carbohydrate 123.8, Fiber 7.7, Sugar 111.2, Protein 1.1
CRANBERRY AND HORSERADISH RELISH
Categories Condiment/Spread Sauce Food Processor Thanksgiving Quick & Easy Horseradish Cranberry Fall Winter Chill Sour Cream Bon Appétit
Yield Makes approximately 3 cups
Number Of Ingredients 6
Steps:
- Combine cranberries, onion, sugar and salt in processor. Chop coarsely, using on/off turns. Transfer mixture to medium bowl. Mix in sour cream and horseradish. Season to taste with salt and pepper. Refrigerate until chilled, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
CRANBERRY-SHALLOT RELISH
Categories Condiment/Spread Ginger Side Christmas Thanksgiving Cranberry Marsala Port Winter Shallot Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add shallots and sauté until beginning to brown, about 8 minutes. Add Marsala and sugar and stir until sugar dissolves. Add cranberries, curry powder and mustard. Bring to boil, reduce heat to medium and boil gently until berries pop, stirring occasionally, about 7 minutes. Remove from heat and mix in ginger. Cool. Season relish to taste with salt. Cover and refrigerate. (Can be prepared 3 days ahead. Keep refrigerated.)
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