Cranberry Cherry Relish Recipes

CRANBERRY AND DRIED-CHERRY RELISH

Steps:

• In a large saucepan, combine cranberries (no need to thaw if frozen), cherries, sugar, and water.
• Bring to a boil; reduce heat to medium-low. Simmer until most berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl. Cover, pressing plastic wrap directly on surface of relish; refrigerate.

CHERRY CRANBERRY SAUCE

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

DRIED CHERRY & ORANGE CRANBERRY SAUCE RECIPE

Steps:

• In a medium saucepan, combine cranberries, water, orange juice, dried cherries and brown sugar.
• Set the saucepan over medium-high heat and bring the mixture to a boil. Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.
• Refrigerate, covered, until ready to serve.

DRIED CHERRY AND CRANBERRY SAUCE

Steps:

• Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.

CHERRY CRANBERRY RELISH WITH JELLO

Steps:

• Dissolve jello in hot water, right in the pan. I use a glass 8x 8", and stir completely until clear.
• Pulse the cranberries, orange segments, zest, sugar, celery and nuts several times in a food processor. Keep in mind this can be left chunky, but small. Do not over process until smooth!
• Pour mixture into liquid jello pan and stir to mix thoroughly.
• Cover with plastic wrap and refrigerate. After 1 hour stir the jello to mix it up, recover and refrigerate until set. Stir thoroughly to break it up prior to serving.

CRANBERRY CHERRY RELISH

Steps:

• In a large saucepan, combine the first nine ingredients. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in vanilla. Serve warm or chilled. Refrigerate leftovers.

CRANBERRY-CHERRY RELISH

Steps:

• In a large heavy saucepan combine all the ingredients and bring to a simmer over medium-high heat. Stir often to prevent sticking.
• When mixture is simmering, reduce heat to low. Cook mixture until fruit is tender and the relish has thickened, approximately 40-50 minutes, stirring occasionally. Let cool, serve.

CHERRY CRANBERRY SAUCE

Steps:

• Put everything except the agar into a large sauce pan and heat until the cranberries burst and the liquid is reduced by half.
• Add the agar and stir. Bring back to a boil and then simmer for 5 minutes. Place in the fridge and let it set up.
• Bon Appetit!

JELLIED CRANBERRY-CHERRY SAUCE

Steps:

• Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
• Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.

CRANBERRY AND DRIED-CHERRY RELISH

Steps:

• Mix all ingredients in large bowl. Place half of mixture in processor. Using on/off turns, process until coarsely chopped. Transfer to medium bowl. Repeat with remaining ingredients. Chill at least 1 day and up to 2 days, stirring occasionally.