FRESH CRANBERRY RELISH
Steps:
- Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.
Nutrition Facts : Calories 115 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 34 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 0 grams, Sugar 22 grams
CRANBERRY RELISH WITH GRAND MARNIER® AND PECANS
After making this relish, you will never eat the canned stuff again.
Provided by Traveling Cook
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 3h20m
Yield 10
Number Of Ingredients 7
Steps:
- Bring the sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat. Stir until the sugar has dissolved, then stir in the cranberries, and cook until they pop, about 5 minutes. Add the pecans, pour into a bowl, and refrigerate several hours until cold.
Nutrition Facts : Calories 206 calories, Carbohydrate 41.4 g, Fat 4.1 g, Fiber 2.7 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 1.6 mg, Sugar 36.3 g
FRESH CRANBERRY RELISH
Steps:
- Combine 2 pounds cranberries, 1 cup sugar, 1/4 cup Grand Marnier and the zest and juice of 1 orange in a food processor; pulse until chunky. Let sit at room temperature for at least 30 minutes.
NUTTY CRANBERRY RELISH
Steps:
- Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
- Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
- Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
- Reduce the heat to low and stir in the reserved 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
- Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
- Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.
SPIKED CRANBERRY RELISH
Provided by Marian Burros
Categories quick, condiments
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Wash and pick over cranberries for foreign pieces. In heavy saucepan combine berries with sugar, 1/2 cup water and the orange juice. Bring to boil; reduce heat and cook at gentle boil until cranberries have popped. Do not wait until all pop, as the cranberries will become too soft.
- Remove from heat; stir in Grand Marnier; cover well and chill.
- A couple of hours before serving, stir in pecans.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 2 milligrams, Sugar 25 grams
CRANBERRY RELISH
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Chop the cranberries in a manual food chopper- NOT a food processor. Chop the apples and the oranges into small cubes with their skins. Add the remaining ingredients and stir well. Allow the flavors to blend overnight or for several hours in the refrigerator. What you are not going to use right away may be frozen.
GRAND MARNIER CRANBERRY-ORANGE RELISH
Make and share this Grand Marnier Cranberry-Orange Relish recipe from Food.com.
Provided by Oolala
Categories Sauces
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Wash cranberries and combine in heavy saucepan with sugar, water and orange juice.
- Bring to a boil over high heat; reduce heat and cook at gentle boil until cranberries begin to pop.
- Remove from heat and stir in cherries and Grand Marnier.
- Chill for up to a week.
- When ready to serve, stir in pecans.
Nutrition Facts : Calories 135.6, Fat 6.6, SaturatedFat 0.6, Sodium 1.3, Carbohydrate 20.1, Fiber 3, Sugar 15.3, Protein 1.1
GRAND MARNIER CRANBERRY SAUCE
Here in the Pacific NW we have lots of fresh cranberries around the holidays and this is a must-have at our holiday meals. As a tip, I always put some foil on the bottom of the oven under this dish when I cook it, because it always seems to boil over and make a mess. This way, cleanup is easy.
Provided by lazyme
Categories Berries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325ºF. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour.
- Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. (Can be prepared 3 days ahead. Keep chilled.
Nutrition Facts : Calories 299.6, Fat 0.1, Sodium 2.8, Carbohydrate 77.5, Fiber 4.5, Sugar 69.4, Protein 0.6
CRANBERRIES GRAND MARNIER
This is wonderful with turkey, pork roast or any holiday feast. Recipe was repeated in the local Illinois paper Christmas edition year after year in the 1970's. Readers wouldn't stop requesting the recipe. Feel free to use any orange flavored liquor you have or hand. You can't make a mistake with this side dish.
Provided by gulf-gal
Categories Berries
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine 2 cups sugar and water in a large saucepan. Bring to a boil and boil 5 minutes.
- Add washed cranberries. Boil 10 minutes or until almost jelled. Remove from heat.
- Fold in Grand Marnier, orange zest and lemon juice. Sprinkle with 2 tablespoons sugar. Fold sugar into mixture.
- Chill or freeze until ready to use.
Nutrition Facts : Calories 186.4, Fat 0.1, Sodium 1.9, Carbohydrate 48.3, Fiber 2.2, Sugar 44.4, Protein 0.2
CRANBERRY ORANGE RELISH
Steps:
- Wash the fresh cranberries, and grind them in a meat grinder using a fine blade or process in a food processor until the cranberries are finely chopped.
- Cut the oranges into eighths, and grind or process until finely chopped.
- Combine fresh cranberries, oranges, pecans, dried cranberries, maple syrup, Grand Marnier, sugar and nutmeg; stir well, and refrigerate at least an hour but up to 3 or 4 days.
GRAND MARNIER CRANBERRY SAUCE
This recipe is a favorite at Thanksgiving and wonderful on everything! Great the next day on toast. It's good anytime!
Provided by berrymarymac
Categories < 30 Mins
Time 25m
Yield 20-30 Spoonfuls, 20 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil with sugar and add cranberries. Stir until half have popped and add the rest of the ingredients.
- Cook until berries have popped and have a sauce consistency.
- Storage: The sauce will last one week in the fridge and 6 months in the freezer.
Nutrition Facts : Calories 52, Fat 0.1, Sodium 0.7, Carbohydrate 13.2, Fiber 1.1, Sugar 11.4, Protein 0.1
GRAND MARNIER CRANBERRY SAUCE
Provided by Gretchen Davis
Categories Condiment/Spread Sauce Liqueur Christmas Thanksgiving Low Cal Low Sodium Cranberry Winter Chill Bon Appétit Missouri
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled.
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