Cranberry Raspberry Relish Recipes

CRANBERRY-RASPBERRY DESSERT SAUCE

Steps:

• Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.

RASPBERRY CRANBERRY RELISH

Steps:

• In a large saucepan, combine the first six ingredients. Cook, uncovered, over medium heat until berries pop, about 15 minutes, stirring occasionally., Remove from heat; gently stir in raspberries. Transfer to a small bowl; refrigerate, covered, until cold, at least 2 hours.

CRANBERRY RASPBERRY SAUCE

Steps:

• Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

GINGERED CRANBERRY-RASPBERRY RELISH

Steps:

• If using frozen raspberries, do not thaw them first. Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries - it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.
• Tips & Notes.
• Make Ahead Tip: Cover and refrigerate for up to 1 week.

CRANBERRY RASPBERRY SAUCE

Steps:

• In a heavy saucepan combine the cranberries, the raspberries with the syrup, the brown sugar, and the cranberry juice cocktail, simmer the mixture, covered, stirring occasionally, for 10 to 15 minutes, or until the cranberries have burst and the sauce is thickened, and let the sauce cool.

RASPBERRY CRANBERRY SAUCE

Steps:

• In a saucepan, combine ALL ingredients.
• Bring to a simmer and cook for 10 minutes, stirring frequently.
• After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
• Once mashed cook for 5 more minutes.
• Allow mixture to cool completely.
• Serve Chilled.
• Store in an air tight container up to 5 days.

CRANBERRY AND RASPBERRY RELISH

Steps:

• Drain syrup from raspberries into a 1 Cup measuring cup.
• Add enough water to equal 1 cup of liquid.
• Set raspberries aside.
• In a 3-quart saucepan over high heat, heat syrup mixture from the raspberries, sugar, pear and cranberries to boiling, stirring occasionally.
• Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
• Stir raspberries into mixture.
• Spoon relish into bowl.
• Cover and refrigerate until chilled, about 3 hours.

CRANBERRY, RASPBERRY, PECAN CONSERVE

Steps:

• In a skillet, toast pecans over medium heat, shaking pan to avoid burning. In about 8 minutes, nuts will become fragrant and smell toasty; remove from heat and chop.
• In a large heavy pot, bring cranberries, raspberries, sugar, lemon juice and zest to a boil. Remove from heat, pour into a ceramic or glass bowl, then cover and refrigerate overnight. If not canning, add pecans and serve.
• If canning, put a rack in a large stockpot or line the pot with a folded kitchen towel. Fill with water and bring to a boil. Add 4 half-pint canning jars or two pint-size canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them there until ready to fill.
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off the heat and add the lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
• Strain the cranberry raspberry mixture through a sieve over a heavy pot, then place the strainer in a bowl to catch any additional syrup. Reserve the fruit solids.
• Bring liquid to a boil. When syrup reaches 220 degrees, or an active boil that cannot be stirred down, add back the fruit and any juices that have accumulated.
• Bring the mixture back to a hard boil, stirring constantly. Add the pecans, and then cook until the conserve is at a boil that cannot be stirred down and has thickened to a jammy consistency.
• Remove the jars from the pot. Ladle hot conserve into the hot jars, leaving 1/2-inch head space.
• Wipe jar rims with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. Return to a full boil and boil the jars for 15 minutes for half pints, 20 minutes for pints. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear jars ping as they seal.
• Once cool, test seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time jars are processed. To reprocess, reheat conserve to boiling, then continue as before.

CRANBERRY RASPBERRY RELISH

Steps:

• Chop cranberry sauce with fork or fork and knife.
• Mix jello by 1/2 according to the directions on package.
• Chill in fridge according to directions on package.
• Enjoy!

RASPBERRY JELLO CRANBERRY RELISH

Steps:

• Mix the 3 boxes of gelatin with the 2 cups of sugar.
• Bring the 3 cups of water to a boil and pour over gelatin and sugar mixture.
• Whisk until dissolved and set aside.
• In a very large mixing bowl, mix crushed pineapple, finely chopped cranberries, chopped apples, and chopped oranges.
• Stir in chopped pecans or walnuts.
• Pour gelatin over fruit and nut mixture; mix well.
• Cover and refrigerate for at least 24 hours and up to 2 weeks before serving.