Best Wonderful Cranberry Relish Recipes
FRESH CRANBERRY RELISH
This 3-ingredient cranberry relish has been a family favorite for generations! It's sweet and tangy and perfect paired with Thanksgiving turkey or even for topping on chicken or pork
Provided by Lauren Allen
Categories Side Dish
Time 5m
Number Of Ingredients 3
Steps:
- Slice the very edge root ends off of the orange, just until you see the flesh. Leave the rest of the skin ON the orange and slice it into 8 pieces.
- Place the fresh cranberries, orange slices and sugar in your food processor and process until smooth (or until no large chunks remain).
- Refrigerate until ready to serve (it tastes best after being in the fridge for at least on hour) or for up to 1 week. Serve over turkey, chicken, pork loin etc.
Nutrition Facts : Calories 330 kcal, Carbohydrate 85 g, Sodium 2 mg, Fiber 6 g, Sugar 75 g, ServingSize 1 serving
CRANBERRY FRUIT RELISH
Rich color, a perky texture and tongue-tingling flavor make this relish a feast for the eyes and the taste buds. It's lovely for a special dinner, a ladies luncheon or as a stand-alone salad topped with cottage cheese. It's also a great way to use up holiday cranberries. -Henryetta Lewis Santa Fe, New Mexico
Provided by Taste of Home
Time 10m
Yield about 4 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 0 protein.
CRANBERRY RELISH
Provided by Jasper White
Categories Condiment/Spread Sauce Ginger Side Thanksgiving Dinner Cranberry Orange Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- 1. Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.
- 2. Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
- 3. When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool.
FRESH CRANBERRY RELISH
This is a wonderful cranberry relish that is somewhat different because of the Nuts added. I get many compliments on this when I make it for the Holidays! I usually double the recipe for larger crowd and then the bake times might be a little longer.
Provided by Melissa Nunnink
Categories Chutneys
Time 47m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees Put cranberries in baking dish and sprinkle with the sugar, cover with aluminum foil and bake for 35 minutes.
- Take out of the oven and mix in the pecans or walnuts and put back into the oven for 10 more minutes.
- Take out and mix in the orange marmalade and the lemon juice and it is ready to serve!
- ENJOY!
Nutrition Facts : Calories 489.5, Fat 14.9, SaturatedFat 1.3, Sodium 36, Carbohydrate 94.9, Fiber 7.9, Sugar 79.2, Protein 2.5
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