Cranberry Shallot Relish Food

CRANBERRY SHALLOT CHUTNEY

Steps:

• Place all the ingredients except the nuts in a large saucepan.
• Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.
• Stir in the nuts.
• Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
• Process for 10 minutes using boiling water bath method.
• Remove jars from water and wait for the "ping" to make sure they are sealed.
• Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.

CRANBERRY AND ROASTED SHALLOT SAUCE

Steps:

• Preheat oven to 400°F.
• Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper.
• Bake until golden about 25 minutes (mine went about 30-40 minutes - just watch).
• Drizzle one tablespoon vinegar over shallots toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
• Bring red wine, port, brown sugar, remaining four tablespoons of vinegar and granulated sugar to boil in heavy large saucepan over medium high heat, stirring until sugar dissolves.
• Add cranberries, cook until berries pop, stirring occasionally, about 8 minutes.
• Mix in parsley and shallots.
• Transfer to bowl or casserole dish. Cover and chill overnight.
• Serve cold or at room temperature.
• **This recipe can be made up to a week in advance if kept refrigerated.**.

ALMOST-FAMOUS CRANBERRY WALNUT RELISH

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

CRANBERRY AND ROASTED-SHALLOT SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Drizzle one tablespoon vinegar over shallots, toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
• Bring red wine, port, brown sugar, remaining four tablespoons vinegar and granulated sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries; cook until berries pop, stirring occasionally, about eight minutes. Mix in parsley and shallots. Transfer to bowl. Cover and chill overnight. Serve cold or at room temperature.

CRANBERRY-SHALLOT RELISH

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add shallots and sauté until beginning to brown, about 8 minutes. Add Marsala and sugar and stir until sugar dissolves. Add cranberries, curry powder and mustard. Bring to boil, reduce heat to medium and boil gently until berries pop, stirring occasionally, about 7 minutes. Remove from heat and mix in ginger. Cool. Season relish to taste with salt. Cover and refrigerate. (Can be prepared 3 days ahead. Keep refrigerated.)

CRANBERRY RELISH WITH CITRUS AND SHALLOTS RECIPE

Steps:

• Place the cranberries in the bowl of a food processor and pulse until coarsely chopped, 8 to 10 pulses, stopping halfway through to scrape down the sides of the bowl. You still want a good amount of texture. Scrape the cranberries into a large bowl.
• Using a Microplane set over the bowl, finely grate the zest from the grapefruit and the orange, letting it fall over the cranberries. Using a paring knife, remove the peel and white pith from both citrus, being careful not to remove too much of the flesh. Cut both citrus crosswise into thin slices and discard any seeds.
• Add the citrus slices, the sugar, shallot and salt to the cranberries and toss to combine. Refrigerate the cranberry relish for at least 20 minutes, tossing occasionally, before serving.

CRANBERRY FRUIT RELISH

Steps:

• Pulse cranberries, orange and apple in a blender or food processor until chopped. Remove to a bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 hours.

CRANBERRY-POMEGRANATE RELISH

Steps:

• In a medium saucepan, heat oil over medium-high. Add shallot; cook, stirring constantly, until softened, 3 minutes. Add cranberries, pomegranate juice, and brown sugar; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until cranberries have burst and sauce is slightly thickened, 10 minutes. Remove from heat. Stir in pomegranate seeds (if using). Let cool to room temperature before serving.

CRANBERRY RELISH I

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.

CRANBERRY SAUCE WITH ROASTED SHALLOTS AND PORT

Steps:

• Preheat oven to 400°F. Toss shallots with oil and 3 teaspoons thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Mix 1 tablespoon vinegar and 1 tablespoon sugar in small bowl. Drizzle over shallots; toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
• Bring Port, brown sugar, 4 tablespoons vinegar, and 1/2 cup sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries and currants; cook until berries pop, stirring occasionally, about 8 minutes. Mix in marjoram and 2 teaspoons thyme. Mix in shallots. Transfer to bowl. Cover and chill overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.