CRANBERRY SERRANO RELISH RECIPE - (4.4/5)
Provided by sandycon
Number Of Ingredients 10
Steps:
- Cook 1 diced red onion in 1 tablespoon canola oil in a saucepan over high heat until soft. Stir in 1 grated peeled 2-inch piece of ginger and 1 diced serrano chile; cook 30 seconds. Add 1 cup water and 1/2 cup sugar; cook until the sugar dissolves. Add half a 12 ounce bag cranberries; cook until the berries pop and the sauce thickens, about 10 minutes. Add the rest of the cranberries; cook 1 minute. Off the heat, stir in 2 tablespoons honey, the grated zest of 1 lime, and salt and pepper. Let cool slightly, then stir in 1/4 cup chopped cilantro.
CRANBERRY-SERRANO RELISH
Steps:
- Cook 1 diced red onion in 1 tablespoon canola oil in a saucepan over high heat until soft. Stir in 1 grated peeled 2-inch piece of ginger and 1 diced serrano chile; cook 30 seconds. Add 1 cup water and 1/2 cup sugar; cook until the sugar dissolves. Add half a 12-ounce bag cranberries; cook until the berries pop and the sauce thickens, about 10 minutes. Add the rest of the cranberries; cook 1 minute. Off the heat, stir in 2 tablespoons honey, the grated zest of 1 lime, and salt and pepper. Let cool slightly, then stir in 1/4 cup chopped cilantro.
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.
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.
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
OLD-FASHIONED CRANBERRY RELISH
This is the recipe my great-grandfather brought over from Austria, and has been a family favorite at every holiday meal!
Provided by Laura Dietz Mulholland
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 4h15m
Yield 12
Number Of Ingredients 5
Steps:
- Finely chop about half the cranberries with 1 orange in a food processor; scrape into a glass mixing bowl. Repeat process with remaining cranberries and orange.
- Finely chop walnuts in the food processor; add to cranberry mixture. Stir sugar and orange-flavored liqueur through the cranberry mixture.
- Cover bowl with plastic wrap; refrigerate at least 4 hours to overnight.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 21.5 g, Fat 4.4 g, Fiber 1.7 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 0.8 mg, Sugar 18.5 g
CRANBERRY RELISH
Another family favorite, especially around the holidays. You can make fresh cranberry sauce using the recipe on the bag, which makes this a notch better.
Provided by DrGaellon
Categories Berries
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Drain syrup from oranges and juice from pineapple (drink or discard).
- Combine thoroughly in a large bowl.
- Refrigerate for at least 4 hours for the flavors to meld.
Nutrition Facts : Calories 197.5, Fat 5, SaturatedFat 0.5, Sodium 18.2, Carbohydrate 39.6, Fiber 2.3, Sugar 36.2, Protein 1.8
FRESH CRANBERRY RELISH
A fresh, fruity, no-cook cranberry relish that is quick and easy!
Provided by Wendy Glasser
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 30.8 g, Fat 0.1 g, Fiber 3.1 g, Protein 0.5 g, Sodium 7.7 mg, Sugar 26.3 g
SPICY CRANBERRY RELISH
Categories Condiment/Spread Berry Pepper Side No-Cook Thanksgiving Quick & Easy Hot Pepper Fall Chill Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
Steps:
- Finely grate 1 teaspoon zest from lime, then squeeze enough juice to measure 2 tablespoons.
- Pulse cranberries with zest, juice, onion, sugar, and chile to taste in a food processor until finely chopped. Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.
CRANBERRY RELISH
Cranberry Relish made with apples,oranges and cranberries-comes as close to the relish at Frankenmuth MI as I could remember. Both sides of our family love this and it is my specialty to bring at holiday gatherings.
Provided by Linda Jones
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Wash and scrub the apple and orange.
- Rinse the cranberries in a colander.
- Cut the ends off of the orange just a little, until the sections show through.
- Core the apple and cut into quarters.
- In a food processor on chop with chop blade, chop the frozen cranberries until a relish consistency.
- Scoop out into a bowl.
- Chop apple the same way and add to bowl.
- Cut orange into quarters and add to processor-chop until all rind is in very small relish like particles.
- Add to bowl.
- Mix lightly and sprinkle about 1/2 or 2/3's of the one cup of sugar over mixture and let sit for about 1/2 hour.
- After sitting, mix again and taste.
- If mixture is too tart for you add more sugar until right for you.
- We like it tart.
- Add nuts last.
- Note:We quadruple this recipe or more each year.
- For each additional batch, keep out some of the sugar until the batch has rested.
- The fruit does tend to sweeten some naturally and this shouldn't be real sweet.
- Also-this freezes well.
- After the holidays I make several more batches for the rest of the year and freeze in individual containers-ziplock type bowls- (one per meal 4 serving size).
- Keeps forever and is handy to get out for picnics in the summer also.
- ****For freezing batches I do this without the nuts-they tend to mush out over long periods of time-and though they freeze well as nuts they don't adapt to freezing in liquid foods.
- **2010 update re: option for nuts. Place crushed nuts in a small side bowl and let those who like the nuts sprinkle what they want to mix in with their serving. This also works well, because if there are leftovers, you can freeze it without worrying about the nuts getting mushy. Other option--make two batches, one with and one without With large family gatherings and different tastes or food some can't eat, requirements, this solves the problem. Enjoy.
Nutrition Facts : Calories 262.8, Fat 0.2, Sodium 2.3, Carbohydrate 68.2, Fiber 5.3, Sugar 59, Protein 0.7
CRANBERRY RELISH
This cranberry relish thickens over time. And it needs to chill in the referigerator for about 1 day, so make it at least one day before your plan to serve it.
Provided by Northwestgal
Categories Sauces
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in an uncovered 3-quart saucepan, and cook over medium heat, stirring often, until most of the cranberries have opened and the mixture is somewhat thickened. Be sure to cook the cranberries until they "pop" in order to release the natural pectin, which thickens the sauce.
- Store in refrigerate for up to 1 day or until ready to use. Relish thickens a bit over time.
- NOTE - If you prefer a smoother sauce, strain the cranberry skins through a fine sieve.
- NOTE - For flavor variation, add ½ cup slivered almonds and 1 cup chopped apple bits with all the other ingredients (in Step #1).
Nutrition Facts : Calories 260.3, Fat 0.1, Sodium 2.8, Carbohydrate 67.4, Fiber 3.3, Sugar 61.3, Protein 0.6
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