SPICED CRANBERRY SAUCE
While this spicy cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I'm carrying on her tradition! -Allison Thompson, Lansing Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.
Nutrition Facts :
SPICY RED PEPPER CRANBERRY RELISH
A kicky condiment, usually made with cranberries, can offset the neutral (read: bland) yet rich nature of the Thanksgiving meal. This hot red-pepper cranberry relish with jalapeños and cayenne fits the bill. You can keep the seasoning somewhat tame, or ramp up the heat to taste. It will keep for 2 weeks or so; make it in advance, as soon as cranberries are available, and have it on hand in the fridge through the holiday season.
Provided by David Tanis
Categories condiments, dips and spreads, sauces and gravies, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
- Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
- Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 293 milligrams, Sugar 54 grams
HOLIDAY SPICED CRANBERRY RELISH
Cranberries and spices and fruit, what more is there? This is a wonderful side dish on any occasion. Serve chilled in chutney jar.
Provided by ALESIA
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 4h10m
Yield 28
Number Of Ingredients 6
Steps:
- Mix pineapple, mandarin oranges, cranberry sauce, cinnamon, brown sugar, and vanilla extract together in a bowl.
- Cover bowl with plastic wrap and refrigerate at least 4 hours.
Nutrition Facts : Calories 25.4 calories, Carbohydrate 6.6 g, Fiber 0.4 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 5.1 g
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.
SUSAN'S SPICED CRANBERRY RELISH
I ran across this, one of my old recipes, in our first church cookbook. Getting in the fall mood, I thought I would post it. The recipe was from my younger days, when I used canned cranberry sauce. When I make this again, I will make my own cranberry sauce with fresh cranberries.
Provided by Susan Feliciano
Categories Fruit Sides
Time 10m
Number Of Ingredients 7
Steps:
- 1. Place cranberry sauce in a large mixing bowl. Stir gently to break up the canned shape.
- 2. Chop the oranges coarsely. Add to cranberry sauce along with raisins.
- 3. Stir together nuts, spices, and brown sugar until well blended. Stir into cranberry sauce.
- 4. Cover and chill until serving time. The flavor improves if chilled at least 4 hours.
DRUNKEN CRANBERRY SAUCE
Sweet and spicy, Drunken Cranberry Sauce pairs perfectly with a traditional holiday dinner of turkey, gravy and stuffing. Ready within 15 minutes, this lightning fast side dish adds sweetness to a meal. Fresh cranberries cook with spiced rum, orange juice and brown sugar to make this delightful recipe. Drunken Cranberry Sauce is what you'll want to serve at the Thanksgiving, Christmas and holiday party tables!
Provided by Erin Parker, The Speckled Palate
Categories Side Dishes
Time 15m
Number Of Ingredients 4
Steps:
- In a saucepan, combine the cranberries with the orange juice and brown sugar.
- Heat over medium heat, and cook, for about 10 minutes, or until cranberries have popped and the sauce has thickened.
- Pour in the rum, and stir, cooking until it has evaporated.
- Serve warm or cold as a side dish at the holiday table.
Nutrition Facts : Calories 121 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 serving, Sodium 7 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SPICED CRANBERRY-ORANGE RELISH
Provided by Marian Burros
Categories condiments
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Wash cranberries and combine in heavy saucepan with sugar, water and orange juice. Bring to 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 : @context http, Calories 136, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 16 grams
CRISPY CHICKEN WITH SPICY PEAR CRANBERRY SAUCE
Steps:
- Put the drumettes and chicken legs into separate shallow dishes and sprinkle with salt and pepper. Add 1/2 teaspoon red pepper flakes and 2 rosemary sprigs to each dish. Drain the pears and save the juice and pears. Reserve 2 tablespoons juice for the salad dressing. Pour the remaining juice from 1 can of pears over each dish and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
- Make the dressing by whisking together the reserved 2 tablespoons pear juice, lime juice, olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.
- When you are ready to fry the chicken, heat an inch of canola oil over medium-high heat in a heavy skillet to 350 degrees F. Put the flour into a shallow dish and season it well with cayenne, salt and pepper. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and coat with the flour mixture. Let them rest on a plate while the oil gets hot. Fry the chicken in batches. Drain them on paper towels and keep warm.
- While the chicken is cooking, add the marinade to a medium pot. Pick out the rosemary sprigs, add the shallots and bring to a boil. Cook until the marinade has reduced by half, about 5 minutes. Add the pears and cook until they are hot. Pour the mixture into a blender, add the cranberry jelly and butter, and puree carefully as it is hot. Taste and adjust the seasoning with salt and pepper. The mixture should be thick but pourable. If it is too thin, put it back into the pan and reduce it a bit.
- Pour some of the spicy pear sauce onto a plate and place the chicken legs or drummettes on top. Toss the arugula with the dressing and put a small pile onto each plate.
ORANGE CRANBERRY SAUCE
In about 20 minutes, with just a few ingredients, you can have the freshest cranberry orange sauce you've ever tasted. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 25m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.
Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
HONEY CRANBERRY SAUCE
Honey cranberry sauce with zesty orange and spicy cinnamon that's naturally sweetened with honey. So easy and tasty, you'll never buy it pre-made again!
Provided by Christy
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Pick through cranberries and throw away any bad ones. In a medium saucepan set to medium-high heat, add cranberries, water, orange juice, and honey. Bring to a boil and reduce heat to low.
- Let thicken, stirring occasionally for about 8-10 minutes until most of the cranberries half burst and the sauce is the desired thickness (sauce will thicken much more as it cools).
- Remove from heat and stir in orange zest, cinnamon, nutmeg and salt. Taste and adjust if desired. Watch out - it will be hot!
- Refrigerate in a sealed container and bring to room temperature before serving. Sauce will keep in the refrigerator for up to two weeks.
Nutrition Facts : Calories 59 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
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.
SPICED CRANBERRY AND ORANGE RELISH
Categories Condiment/Spread Sauce Food Processor Fruit Ginger Side Christmas Thanksgiving Quick & Easy Cranberry Orange Fall Cinnamon Clove Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 5 minutes.
- While syrup simmers, cut oranges, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.
- Add sugar syrup and pulse until fruit is finely chopped. Transfer relish to a bowl and stir in ginger. Chill, covered, 1 day for flavors to develop.
MAMA STAMBERG'S CRANBERRY RELISH RECIPE
My brother made this for Thanksgiving, and it is a delicious unique combination. Delicious on leftover turkey or roastbeef sandwiches. The recipe is recited evey year on NPR by Susan Stamberg at Thanksgiving.
Provided by KelBel
Categories Berries
Time 5m
Yield 1 1/2 pints
Number Of Ingredients 5
Steps:
- Grind the cranberries and onion together.
- Add remaining ingredients and mix.
- Put in a plastic container and freeze.
- An hour before serving, move the container from the freezer to the refrigerator compartment to thaw.
- The relish will be thick, creamy, and shocking pink.
Nutrition Facts : Calories 591.6, Fat 24.4, SaturatedFat 15.1, Cholesterol 50.6, Sodium 127.7, Carbohydrate 94, Fiber 7.1, Sugar 75.5, Protein 4.8
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