Cranberry Peach Maple Relish Food

CRANBERRY-PEAR RELISH

Cranberry-Pear Relish image

Provided by Food Network Kitchen

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 small navel orange
1 (12-ounce) bag fresh or frozen cranberries
1 Bartlett pear, cored and cut into large chunks
1/2 cup light brown sugar
Pinch kosher salt
3 tablespoons pecans, toasted and coarsely chopped

Steps:

Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.

PEACH-CRANBERRY SAUCE

Peach-Cranberry Sauce image

Dried peaches add a nice twist to traditional cranberry sauce.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 5

Ingredients

1/2 cup granulated sugar
1 cup water
3 1/3 cups fresh cranberries (12 ounces)
5 ounces dried peaches, coarsely chopped
Pinch of salt

Steps:

Bring sugar and water to a boil, stirring until sugar has dissolved. Add cranberries, peaches, and salt, and return to a boil. Reduce heat and simmer gently, stirring occasionally, until thickened and cranberries have burst, about 10 minutes. Let cool. Cover, and refrigerate until ready to serve.

MAPLE SYRUP CRANBERRY SAUCE

Maple Syrup Cranberry Sauce image

Wonderful cranberry sauce!

Provided by cads550

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

1 cup water
1 cup maple syrup
1 (12 ounce) bag fresh cranberries
1 tablespoon brown sugar
1 dash lemon juice
1 tablespoon brandy

Steps:

Combine water and maple syrup in a saucepan; bring to a boil. Add cranberries to syrup mixture and cook at a boil until berries pop, 10 to 15 minutes. Stir brown sugar and lemon juice into cranberries until brown sugar is completely dissolved. Mix in brandy.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 44.3 g, Fat 0.2 g, Fiber 2.6 g, Protein 0.2 g, Sodium 7.7 mg, Sugar 35.7 g

CRANBERRY, GINGER AND PEACH PRESERVES

Cranberry, Ginger and Peach Preserves image

Categories Condiment/Spread Ginger Thanksgiving Cranberry Peach Fall Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 5

Ingredients

1 cup sugar
1 cup water
1 12-ounce package fresh or frozen cranberries
2 tablespoons minced crystallized ginger
8 ounces frozen sliced peaches, cut into 1/2-inch pieces (2 cups)

Steps:

Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to boil. Add cranberries; return mixture to boil. Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes. Remove from heat. Mix in ginger; let stand 5 minutes. Mix in peaches. Cool. Chill at least 2 hours and up to 3 days.

CRANBERRY AND DRIED-CHERRY RELISH

Cranberry and Dried-Cherry Relish image

This easy homemade cranberry relish beats the canned version any day.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 30m

Yield Makes 3 cups

Number Of Ingredients 4

Ingredients

1 package (12 ounces) fresh or frozen cranberries
1 cup dried cherries
1 cup sugar
2 cups water

Steps:

In a large saucepan, combine cranberries (no need to thaw if frozen), cherries, sugar, and water.
Bring to a boil; reduce heat to medium-low. Simmer until most berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl. Cover, pressing plastic wrap directly on surface of relish; refrigerate.

CRANBERRY RELISH I

Cranberry Relish I image

Classic cranberry relish for your holiday table.

Provided by Lisa Stinger

Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes

Time 15m

Yield 24

Number Of Ingredients 6

Ingredients

1 large orange, quartered with peel
1 pound cranberries
1 ½ cups white sugar
½ cup apricot preserves
1 (8 ounce) can crushed pineapple, drained
2 tablespoons lemon juice

Steps:

Finely chop the orange in a food processor.
Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.2 g, Sodium 3.2 mg, Sugar 18.2 g

CRANBERRY PEACH CRISP

Cranberry Peach Crisp image

Have a taste for a fruit crisp but don't have time to make it from scratch? This clever recipe simply combines canned peaches and cranberry sauce with a cookie crumb topping for a sweet crunchy treat.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

1 can (15-1/4 ounces) sliced peaches, drained
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup crumbled oatmeal or sugar cookies
1/4 cup chopped walnuts
1/4 cup butter, melted

Steps:

Arrange peaches in a greased shallow 2-qt. baking dish. Stir cranberry sauce and pour over peaches. In a small bowl, combine the brown sugar, flour, cookie crumbs and nuts; sprinkle over fruit. Drizzle with butter. Bake, uncovered, at 400° for 18-20 minutes or until bubbly.

Nutrition Facts :

CRANBERRY PEAR RELISH

Cranberry Pear Relish image

Tart and tempting, this relish is a traditional part of Kathie Theis' holiday menu. "It's pleasant with both poultry and pork," she notes from Monticello, Minnesota. "My husband, children and grandkids like the pairing of fall fruits and the hint of ginger and cinnamon. It tastes just like autumn."

Provided by Taste of Home

Time 35m

Yield 4 cups.

Number Of Ingredients 8

Ingredients

1 medium navel orange
4 medium pears, peeled and coarsely chopped
1 package (12 ounces) fresh or frozen cranberries
1 cup packed brown sugar
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1 teaspoon minced fresh gingerroot
1/8 teaspoon ground allspice

Steps:

Squeeze juice from the orange; add enough water to measure 1/2 cup. Pour into a saucepan; add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until the cranberries pop and mixture is thickened. Cool. Cover and store in the refrigerator.

Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges

CRANBERRY-MAPLE SAUCE

Cranberry-Maple Sauce image

Categories Sauce Christmas Thanksgiving Cranberry Fall Maple Syrup Bon Appétit

Yield Makes about 4 2/3 cups

Number Of Ingredients 5

Ingredients

2 12-ounce packages fresh cranberries
1 1/2 cups pure maple syrup
1 cup (packed) golden brown sugar
1/2 cup water
3/4 teaspoon maple extract

Steps:

Combine all ingredients in heavy large saucepan. Bring to boil, stirring often. Reduce heat to medium; simmer until cranberries pop, stirring often, about 12 minutes. Transfer to bowl. Cool completely. (Can be made 5 days ahead. Cover; chill.)

FRESH CRANBERRY CITRUS RELISH

Fresh Cranberry Citrus Relish image

This no cook relish is a tart and refreshing relish. Good with turkey, it provides an especially effective counterpoint to heavier birds such as goose and duck. Stored, covered, in the refrigerator, the relish keeps for at least a week. Use it as an intriguing spread on turkey sandwiches.

Provided by Olha7397

Categories Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (12 ounce) package fresh cranberries
1 cup firmly packed brown sugar
1/2 cup freshly squeezed orange juice
1 whole orange, peeled
1/4 cup pure maple syrup
1 tablespoon orange zest
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

Steps:

Place all the ingredients in the container of a food processor fitted with the metal chopping blade. Process until the mixture is chopped to the consistency you like. Cover and refrigerate.

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