CRANBERRY ORANGE RELISH
Steps:
- Cook the cranberries and sugar in a small saucepan over medium 5 minutes, or just until sugar melts. Stir in the port and cook over medium-low 10 to 15 minutes, or until thickened and the cranberries begin to pop. Remove from the heat and stir in the orange zest and orange juice. Let cool completely. Cover and refrigerate until ready to serve.
CRANBERRY CHUTNEY
Steps:
- Place all ingredients in saucepan and cook 25 to 30 minutes.
CRANBERRY SAUCE
Provided by Alex Guarnaschelli
Categories side-dish
Time 17m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
CLASSIC CRANBERRY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Combine the cranberries, sugar, 1 1/2 cups water and the lemon and orange zest and juice in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook until the cranberries burst and the sauce thickens, 15 to 20 minutes.
- Transfer the cranberry sauce to a bowl and refrigerate until cold and thickened but still saucy, at least 4 hours and up to 1 week.
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