CRANBERRY WALNUT RELISH II
I inherited this recipe from my Mom. It is assigned to me every year along with the relish tray. I am no great cook, so you can be sure it's very easy. It's so great, it's the only cranberry dish we serve!
Provided by Judy
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 3h55m
Yield 40
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cranberries in a small, shallow baking dish. Sprinkle with sugar.
- Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat.
- Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.
Nutrition Facts : Calories 47.6 calories, Carbohydrate 9.1 g, Fat 1.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 3.6 mg, Sugar 7.8 g
CRANBERRY WALNUT RELISH
This is a wonderful cranberry sauce for you Thanksgiving or Christmas meal. It is easy to prepare and so much better than what you get from a can. The fresher your cranberries the better. I have found that older cranberries are more bitter and take more sugar to get the right flavor.
Provided by cookingmama 3
Categories Low Protein
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan heat water with the orange zest, orange juice, salt and sugar and stir till all is disolved (2 to 3 minutes).
- Stir in cranberries and bring to a boil. Reduce the heat and simmer until the cranberreis burst and the sauce has thickened (about 8 to 10 minutes).
- Add walnuts. If needed add additional sugar or Karo syrup.
- Let cool and place in refrigerator.
Nutrition Facts : Calories 106.1, Fat 0.1, Sodium 21, Carbohydrate 27.4, Fiber 3, Sugar 20.6, Protein 0.4
CRANBERRY WALNUT RELISH I
This is delicious yet easy to make. Best of all, it can be made several days ahead since it will keep for 3 weeks refrigerated or up to 3 months frozen.
Provided by Marlene
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
- Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
- Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 53.4 g, Fat 7.2 g, Fiber 3 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 24.6 mg, Sugar 46 g
CRANBERRY - WALNUT RELISH
Provided by Food Network
Time 15m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Bring the sugars, syrup, water, cinnamon, and nutmeg to a boil. Reduce to a simmer and cook gently 5 minutes. Add the cranberries and continue to simmer, uncovered, until half the berries "pop". Remove from the heat and stir in the orange segments. Cool, stir in the walnut pieces, and serve.;
BAKED CRANBERRY RELISH
"Orange marmalade and walnuts make this chilled cranberry sauce a delightful change from the ordinary," assures Anita Curtis of Camarillo, California. With just five ingredients, it's a simple dish that adds festive color to the table.
Provided by Taste of Home
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Toss cranberries and sugar; place in a lightly greased 2-qt. baking dish. Cover and bake at 350° for 1 hour. Stir in walnuts, marmalade and lemon juice. Refrigerate.
Nutrition Facts : Calories 366 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 73g carbohydrate (67g sugars, Fiber 3g fiber), Protein 4g protein.
HOMEMADE CRANBERRY RELISH
The baked cranberry compote couldn't be easier to prepare and tastes terrific on top of slice Thanksgiving turkey. The recipe comes courtesy of my sister-in-law. -Betty Johnson, Eleva, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In an ungreased 13-in. x 9-in. baking dish, combine cranberries and sugar. Cover and bake at 350° for 1 hour. , In a large bowl, combine the orange marmalade, walnuts and lemon juice. Stir in cranberry mixture. Cover and refrigerate until chilled.
Nutrition Facts : Calories 206 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 42g carbohydrate (39g sugars, Fiber 1g fiber), Protein 2g protein.
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
CARAMELISED CRANBERRY RELISH
Homemade cranberry sauce with port is the little finishing touch to set off a festive dinner - it goes well with cheese and ham too
Provided by Good Food team
Categories Condiment, Dinner
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 83 calories, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber
CRANBERRY AND WALNUT RELISH
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Side Cranberry Cranberry Sauce Mustard Chile Pepper Currant Maple Syrup Vinegar Walnut Parsley Vegan Vegetarian Wheat/Gluten-Free Condiment
Yield Makes about 2 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toast mustard seeds in a dry small saucepan over medium-low heat, rolling around in pan often, until seeds start to pop, about 3 minutes. Remove from heat and add shallot, chile, currants, maple syrup, vinegar, allspice, and 1/2 tsp. salt (mixture will sputter a bit). Stir well to dissolve salt. Let sit until currants are plumped and mixture is cool, 15-20 minutes.
- Meanwhile, toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
- Pulse walnuts and cranberries in a food processor until very coarsely chopped but with a few whole cranberries in the mix, about 5 short pulses. Transfer to a large bowl and work in shallot mixture. Cover and let sit at least 30 minutes.
- Just before serving, taste and season relish with more salt; stir in parsley.
- Do Ahead
- Relish (without parsley) can be made 4 days ahead. Chill.
CRANBERRY AND WALNUT RELISH
A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.
Provided by David Leite
Categories condiments
Time 30m
Yield 5 cups
Number Of Ingredients 11
Steps:
- Tie rosemary and sage together with kitchen twine, and set aside. Place a medium enameled or stainless steel saucepan over medium-low heat, and melt butter. Add onion. Cover and cook, stirring occasionally, until tender but not browned, about 5 minutes.
- Add rosemary and sage, dried cranberries, apple cider, orange juice, 1 cup sugar and the salt. Simmer until liquid is reduced by half. Add fresh cranberries and simmer, stirring frequently to prevent burning, until relish is thick and sticky, 15 to 20 minutes. Taste and adjust sugar as needed. Add walnuts and allow to cool. Allow relish to chill, preferably overnight, before serving.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 44 grams, TransFat 0 grams
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