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.
Nutrition Facts : Calories 115 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 34 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 0 grams, Sugar 22 grams
THREE CRANBERRY RELISH
An easy to prepare, cooked, cranberry relish. Goes great with ham, poultry and pork. Originally submitted to ThanksgivingRecipe.com.
Provided by Linda
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Combine all ingredients in a 3 quart sauce pan and cook over medium heat until cranberries pop. Serve warm or cold. As it the relish sits it thickens up.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 57 g, Fat 0.1 g, Fiber 3.2 g, Protein 0.3 g, Sodium 2.7 mg, Sugar 48.3 g
COINTREAU CRANBERRY RELISH
Steps:
- Combine one 12-ounce bag cranberries, 1 diced peeled Granny Smith apple, 1 cup sugar, 1/2 cup Cointreau or Grand Marnier, 1/2 cup water and 1/4 teaspoon each ground cinnamon and cloves in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes. Off the heat, stir in the grated zest of 1 each lemon and orange; chill.
STRACHAN FRESH CRANBERRY ORANGE RELISH
A blend made by trial and error and that my husband won't let me play with anymore! This can easily be made a day or two ahead of serving to allow the flavors to meld. This is a great complement to roast poultry or pork and also makes a great topper on buttered biscuits or rolls.
Provided by Beth Stone Strachan
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Place cranberries in food processor; pulse until evenly chopped. Transfer to a mixing bowl.
- Quarter the orange and place in the food processor with walnuts; pulse until finely chopped. Add to bowl with cranberries.
- Mix sugar, cinnamon, nutmeg, and triple sec into cranberry-orange mixture until coated. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 19.1 g, Fat 2.2 g, Fiber 1.8 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 0.9 mg, Sugar 15.8 g
PATTI'S TRIPLE CRANBERRY SAUCE
This is a recipe my boss handed down to me, and I have made these cranberries for every Christmas and Thanksgiving for the last 10 years. I always pour this into a beautiful glass dish after it has cooled before it goes into the refrigerator. It has a beautiful look.
Provided by Alisa Hellman Lansdale
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 2h25m
Yield 10
Number Of Ingredients 8
Steps:
- Stir the cranberry juice concentrate and sugar together in a saucepan over medium-high heat, and bring to a boil, stirring until sugar has dissolved. Mix in the fresh and dried cranberries, reduce heat to medium, and cook until the dried cranberries soften and the fresh ones pop, 7 to 10 minutes. Remove from heat.
- Mix in the orange marmalade, orange juice, orange peel, and allspice until thoroughly combined. Allow the cranberry sauce to cool completely. Pour into glass serving dish, cover, and chill until cold, at least 2 hours. Can be made up to 2 days ahead of time and refrigerated until serving.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 35 g, Fat 0.1 g, Fiber 2 g, Protein 0.2 g, Sodium 5.3 mg, Sugar 28.1 g
CRANBERRY RELISH
Homemade cranberry relish.
Provided by speedrat330
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time P1DT20m
Yield 40
Number Of Ingredients 8
Steps:
- Combine cranberries, pears, apples, oranges, and lemons in a food processor; grind to a fine consistency. Transfer to a large glass bowl. Stir sugar, orange zest, and lemon zest into the fruit mixture. Add brandy and cranberry juice; stir.
- Cover bowl with plastic wrap and refrigerate for at least 24 hours.
Nutrition Facts : Calories 35.4 calories, Carbohydrate 8.2 g, Fiber 1.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 6.1 g
CRANBERRY RELISH
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Chop the cranberries in a manual food chopper- NOT a food processor. Chop the apples and the oranges into small cubes with their skins. Add the remaining ingredients and stir well. Allow the flavors to blend overnight or for several hours in the refrigerator. What you are not going to use right away may be frozen.
CRANBERRIES IN TRIPLE SEC
Whole cranberries pickled in an orange liquor. This is a very simple and easy. The hard part is not eating it until it is ready. The cranberries will lose their very tart taste after sitting for a few days.
Provided by bourbonhead
Categories Berries
Time P3DT5m
Yield 5-10 serving(s)
Number Of Ingredients 2
Steps:
- Empty the cranberries in a large bowl and wash the cranberries in cold water.
- Drain and pick out the mushy cranberries. Some cranberries are springy but are still good depending on taste. Taste one or two to see if you want them.
- Pour the cranberries into the jar.
- Fill the jar to the top with Triple Sec. Hiram & Walker is good.
- Put lid on the jar and let it sit for at least 2 or 3 days.
- To serve, scoop cranberries out of liquor and put in serving dish. Or you can leave them in the liquor.
- Enjoy!
Nutrition Facts : Calories 41.7, Fat 0.1, Sodium 1.8, Carbohydrate 11.1, Fiber 4.2, Sugar 3.7, Protein 0.3
CRANBERRY RELISH III
This is easy to make and should be made a day in advance to allow the flavors to blend. Chopped walnuts can be substituted for chopped pecans.
Provided by SHECOOKS2
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 10m
Yield 24
Number Of Ingredients 4
Steps:
- Wash cranberries and pick out any spoiled berries. Drain, and put in a food processor with kumquats, sugar and nuts. Blend until well chopped - be careful not to process it too much or it will be mush. Chill and serve.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 12.1 g, Fat 3.3 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 1.2 mg, Sugar 9.9 g
TRIPLE CRANBERRY SAUCE
I was never a fan of cranberry sauce until I found this recipe on Epicurious. It's simple and delicious and can be made ahead. What's not to like!?
Provided by MamaJ
Categories Berries
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine juice concentrate and sugar in a saucepan.
- Bring to a boil over high heat, stirring until sugar dissolves.
- Add fresh and dried cranberries and cook until dried berries soften and fresh berries begin to pop, stirring often. Remove from heat and stir in marmalade, juice, orange zest and allspice.
- Cool completely.
- Cover and chill at least 2 hours.
- Can be made 3 days ahead.
TRIPLE CRANBERRY CONSERVE
Make and share this Triple Cranberry Conserve recipe from Food.com.
Provided by chia2160
Categories Oranges
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- in a large saucepan heat cranberry juice, sugar and orange zest and bring to a boil.
- add the fresh and dried cranberries and cook until berries pop, pressing to the sides of the pot to crush.
- cook about 10 minutes until thick.
- transfer to a bowl to cool and remove orange zest.
- may be made in advance, keeps refrigerated up to 2 weeks.
Nutrition Facts : Calories 380.2, Fat 0.3, Sodium 5.7, Carbohydrate 98.4, Fiber 7.7, Sugar 83.3, Protein 0.7
TRIPLE CRANBERRY SAUCE
Cranberry fans will ask for this sauce again and again. It's loaded with their favorite fruit-in fresh, dried and juice form. Orange and allspice make it awesome. -Arlene Smulski, Lyons, Illinois
Provided by Taste of Home
Time 25m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the cranberries, cranberry juice concentrate, dried cranberries and sugar. Cook over medium heat until the berries pop, about 15 minutes., Remove from the heat; stir in the orange juice, marmalade, orange zest and allspice. Transfer to a small bowl; refrigerate until chilled.
Nutrition Facts : Calories 113 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 2g fiber), Protein 0 protein.
TRIPLE-CRANBERRY SAUCE
Categories Condiment/Spread Sauce Fruit Juice Side Christmas Thanksgiving Low Sodium Cranberry Orange Chill Bon Appétit 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 8
Steps:
- Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
CRANBERRY ORANGE RELISH
The original recipe for this cranberry sauce was found in The Thanksgiving Cookbook, 1991. It's been tweaked slightly since I do enjoy the orange flavor! Preparation time does not include the time needed for the sauce to cool to room temperature.
Provided by Sydney Mike
Categories Sauces
Time 20m
Yield 2 1/4 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine cranberries, sugar, orange juice, Triple Sec, allspice, cloves & ginger in a medium nonreactive saucepan & bring to a boil, then reduce heat to medium-low & simmer, stirring frequently, for about 10 minutes, or until berries begin to pop & the mixture thickens slightly.
- Remove from heat & let the mixture cool slightly, then stir in the orange zest & walnuts, before letting the sauce cool to room temperature.
- Pour into a container with a tight lid & refrigerate until serving time.
- Cold, in the refrigerator, the sauce will keep for at least 3 weeks.
Nutrition Facts : Calories 151.5, Fat 4.9, SaturatedFat 0.5, Sodium 1.7, Carbohydrate 27.7, Fiber 2.9, Sugar 22.1, Protein 1.4
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- Feed the oranges and cranberries through a meat grinder (use small grate). NOTE: If you are careful, you can use your food processor, but do not over grind.
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