Cranberry Red Wine Relish Food

CRANBERRY RED WINE RELISH

Steps:

• Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
• Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.

RED WINE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until most of the berries pop, about 15 minutes, stirring occasionally., Transfer to a bowl; cool slightly. Refrigerate, covered, until cold (sauce will thicken upon cooling).

CRANBERRY & RED WINE SAUCE

Steps:

• Put the wine, sugar, cloves, star anise and cinnamon stick into a large, shallow pan. Bring to a simmer and cook until the liquid has reduced by half. Add the cranberries and cook for 5 mins or until the cranberries burst and start to look jammy. Set aside to cool. Can be frozen or spoon into a jar and keep in the fridge for up to a week.

CRANBERRY-TEXAS RED GRAPEFRUIT RELISH

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
• Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and cook just until the berries pop, about 5 minutes more. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in the parsley and serve at room temperature.

CRANBERRY, ORANGE AND RED WINE MARMALADE

Steps:

• Using vegetable peeler, remove peel (orange part only) in long strips from oranges. Cut orange peel into matchstick-size strips. Cut white pith from oranges. Working over bowl to catch juices, cut between membranes to release segments. Cut segments into 1/2-inch pieces.
• Bring orange juice, wine and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Simmer 10 minutes. Add cranberries, half of orange peel and half of orange pieces and simmer until slightly thickened, stirring occasionally, about 15 minutes. Add remaining orange peel and orange pieces and simmer 10 minutes, stirring occasionally. Cool, cover and refrigerate (marmalade will thicken). (Can be prepared 1 day ahead. Keep refrigerated.)

CRANBERRY SAUCE WITH RED WINE

Steps:

• Place all ingredients except cranberries in saucepan and bring to a boil.
• Reduce heat and simmer 3 min or until sugar is dissolved.
• Add cranberries and simmer 10-12 minute.
• Remove from heat and cool to room temperature, than place in fridge.
• NOTE: sauce will be thin -- it thickens as it cools.

CARAMELISED CRANBERRY RELISH

Steps:

• Use a zester to zest the orange or use a peeler to peel off the zest, then finely shred it with a knife and set aside with the ginger. Halve and juice the orange.
• Tip the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture. Leave to cool and serve with the turkey.

RED WINE CRANBERRY SAUCE WITH HONEY

Steps:

• In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.

RED WINE CRANBERRY SAUCE WITH WALNUTS

Steps:

• Combine the first 5 ingredients and one cup water in a medium saucepan.
• Bring to a boil, and cook 1 1/2 minutes.
• Add cranberries and walnuts and reduce heat to medium-low.
• Simmer, stirring frequently, until berries burst and the mixture is reduced to 4 cups, about 15 minutes.
• Place in an airtight container and let cool completely.
• Remove the cinnamon stick, zest and peppercorns.
• Refrigerate until ready to serve.
• Especially tasty with ham and turkey, but also delicious chicken and beef!
• Enjoy!