Sangria Cranberry Relish Food

CRANBERRY SANGRIA

Steps:

• Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.
• Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.

CRANBERRY RELISH

Steps:

• Chop or grind cranberries, orange (with rind) and apple (with peel). Make sure you do this in such a way as to conserve all of the juice.
• You can use a food processor or one of the old metal food grinders that clamp to your table - mine drips horribly, but if you have kids helping, it's lots of fun for them to turn the crank and hear the cranberries pop. You could of course chop it all by hand with a knife, but you'll want to chop everything very finely.
• Place fruits and their juices in a serving dish/bowl that will hold 8-10 cups.
• Add diced celery, nuts and crushed pineapple with juice.
• Dissolve jello in recommended amount of boiling water (2 cups), and add to the fruit/nut mixture.
• Depending on how juicy your fruit is, you may not need to add any cold water to the mixture. If you think it will need it, don't add more than 1 cup.
• Depending on the tartness of your fruits, you may or may not want to add some sugar, perhaps 1/2 cup. (I just taste it before putting it in the fridge to set and add sugar if it seems too tart.).
• Refrigerate for several hours till set(overnight is good).

CRANBERRY-CLEMENTINE MULLED SANGRIA

Steps:

• Bring the allspice, cloves, cardamom, cinnamon and 2 cups water to a boil in a small saucepan. Remove the saucepan from the heat, add the tea bags and let steep for 5 minutes. Discard the tea bags, then return the mixture to a boil. Stir in the maple syrup and cranberries, and cook for 2 minutes. Let cool, then transfer the mixture to a 3-quart pitcher.
• Add the wine and liqueur to the pitcher, and stir to combine. Add the clementines and ginger, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.
• To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.

SANGRIA CRANBERRY RELISH

Steps:

• From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. From orange, grate 1/2 teaspoon peel and squeeze 1/4 cup juice.
• In 3-quart saucepan, combine lemon, lime, and orange peels, cranberries, strawberries with their syrup, wine, and sugar; heat to boiling over high heat. Reduce heat to medium low and cook, uncovered, about 20 minutes longer or until sauce becomes very thick, stirring to keep from scorching. Stir in lemon, lime and orange juices.
• Spoon cranberry sauce into serving bowl; cover and refrigerate until well chilled, at least 4 hours.

BAKED CRANBERRY RELISH

Steps:

• Preheat oven to 350 degrees F.
• In a lightly greased 2 qt baking dish, mix cranberries and sugar.
• Cover dish and bake for 1 hour.
• Stir in lemon juice, marmalade, and walnuts.
• Chill until serving time.

CRANBERRY-ORANGE SANGRIA

Steps:

• In a large pitcher, combine the first 7 ingredients; refrigerate overnight. Serve over ice; garnish with oranges, apples and cranberries if desired.

CRANBERRY WHITE SANGRIA

Steps:

• In a large pitcher, combine the first six ingredients; let stand 30 minutes. Stir in wines. Refrigerate, covered, at least 30 minutes or until cold. , To serve, fill each glass halfway with ice; add 1/2 cup wine mixture. Top each with 1/4 cup pineapple soda.

CRANBERRY RELISH

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).

TANGY CRANBERRY RELISH

Steps:

• Bring orange juice to a boil.
• Add washed cranberries and sugar.
• Cover, reduce heat, and simmer for 10-15 minutes .
• Remove from heat.
• Mash berries with a potato masher.
• Stir in remaining ingredients.
• Chill for several hours and serve.

CRANBERRY STRAWBERRY RELISH

Steps:

• Drain syrup from strawberries into a 1 cup measuring cup and set strawberries aside.
• Add water to syrup to make 1 cup liquid.
• In a 3 quart saucepan over high heat, heat syrup mixture, sugar and cranberries to a boil, stirring constantly.
• Reduce heat to low and simmer, uncovered for 10 minutes or until cranberries pop.
• Stir strawberries into mixture and spoon into bowl.
• Cover and refrigerate overnight or at least for 3 hours.

CRANBERRY-LIME SANGRIA

Steps:

• In a small saucepan, combine water and cranberries. Cook over medium heat until berries pop, about 5 minutes. Drain and discard liquid; set cranberries aside., In a pitcher, combine the wine and limeade concentrate. Stir in the diced fruit and reserved cranberries; add the soda. Serve over ice.

QUICK & EASY CRANBERRY RELISH

Steps:

• In a medium bowl, combine cranberry sauce, cinnamon, cloves, and orange zest. Mix well.
• Stir in raisins and walnuts.
• Cover and chill.
• Transfer to serving dish when ready to serve. Garnish top with fresh mint leaves if desired.

GRANDMA'S CRANBERRY RELISH

Steps:

• Wash and drain cranberries.
• Cut whole orange into quarters.
• Chop in food processor until pieces are minced. You may need to do this in portions depending on the size of your food processor.
• Pour into a bowl and mix in sugar.
• Allow to rest in refrigerator for 30 minutes.
• Serve with turkey, ham, or your favorite holiday meal.