Cranberry Relish Recipes

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CRANBERRY RELISH



Cranberry Relish image

Holiday and Thanksgiving Cranberry Relish recipe. Fresh cranberries ground up with apples and orange. Great with turkey sandwiches.

Provided by Elise Bauer

Categories     Side Dish     Condiment     Sauce     Cranberry     Relish     Thanksgiving

Time 20m

Number Of Ingredients 4

2 cups rinsed raw cranberries
2 peeled and cored tart green apples, cut into thick slices
1 large, whole (peel ON) seedless orange, cut into sections
1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be)

Steps:

  • Prepare your grinder: If you are using an old fashioned grinder, use the medium-sized grinder plate and set the grinder on the edge of a table with a large bowl or pan to catch the fruit mix as it is ground. Old fashioned grinders tend to leak juice down the grinder base, so you may want to set up a bowl underneath to catch the drips. If you don't have an old fashioned grinder, you can use the grinder attachment to a KitchenAid mixer, or you can use a food processor. If you use a food processor, be careful not to over-pulse! Or you'll have mush instead of relish. You can also just chop very finely by hand, but that's difficult, especially with the cranberries.
  • Push fruit through grinder: Push the cranberries, orange sections, and apple slices through the grinder. Include the orange peel! Alternate the fruit as you push it through the grinder so that different fruits get ground together. If you do not have a grinder, pulse fruit in a food processor.

Nutrition Facts : Calories 160 kcal, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 38 g, Fat 0 g, ServingSize Makes about 3 cups, UnsaturatedFat 0 g

CRANBERRY SAUCE



Cranberry Sauce image

This homemade cranberry sauce is classic. Made from fresh or frozen cranberries and ready in 20 minutes, it's a must-have for Thanksgiving dinner. Easy to make-ahead, too!

Provided by Elise Bauer

Categories     Side Dish     Condiment     Quick and Easy     Sauce     Cranberry     Sauce     Thanksgiving

Time 20m

Number Of Ingredients 4

1 cup (200 g) sugar
1 cup (250 ml) water
4 cups (12 oz package) fresh or frozen cranberries
Optional: Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

Steps:

  • Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
  • Stir in mix-ins, if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

Nutrition Facts : Calories 103 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 24 g, Fat 0 g, ServingSize Cranberry sauce base makes 2 1/4 cups, UnsaturatedFat 0 g

PERFECT CRANBERRY SAUCE



Perfect Cranberry Sauce image

For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.

Provided by Food Network Kitchen

Categories     side-dish

Time 37m

Number Of Ingredients 0

Steps:

  • Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan 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 cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

FRESH CRANBERRY RELISH



Fresh Cranberry Relish image

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

12 ounces fresh cranberries
1 orange (, with the peel ON)
1 cup granulated sugar

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 RELISH



Cranberry Relish image

Pears and ginger turn a classic side into something spectacular. -Deb Williams, Peoria, Arizona

Provided by Taste of Home

Time 25m

Yield 3 cups.

Number Of Ingredients 7

1 package (12 ounces) fresh or frozen cranberries
2 medium pears, peeled and cubed
1 cup sugar
3/4 cup water
1 to 2 teaspoons minced fresh gingerroot
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Steps:

  • In a large saucepan, combine all ingredients. Cook over medium heat until berries pop, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.

Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges

WORLD'S BEST CRANBERRY SAUCE



World's Best Cranberry Sauce image

Your Thanksgiving table is not complete without this Cranberry Sauce made from scratch in just 20 minutes. Fresh or frozen cranberries, a hint of nutmeg, lots of orange juice and zest and a bit of vanilla complete this incredible cranberry sauce.

Provided by Joanna Cismaru

Categories     Sauce     Side Dish

Time 20m

Number Of Ingredients 6

12 ounce cranberries ((1 bag), rinsed)
½ cup orange juice (store bought or freshly squeezed)
¾ cup sugar (granulated)
⅛ teaspoon nutmeg (ground)
1 teaspoon vanilla extract
2 tablespoon orange zest

Steps:

  • Assemble the sauce: Add all the ingredients to a smaller pot and stir to combine. Turn the heat to a medium-high and bring to a boil, stirring occasionally.
  • Finish the sauce: Reduce the heat to a medium and continue cooking for about 10 minutes, stirring occasionally. You will notice the cranberries will burst as they cook.
  • Cool and serve: Let cool completely at room temperature before serving.

Nutrition Facts : Calories 102 kcal, Carbohydrate 26 g, Sodium 1 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving

CRANBERRY STRAWBERRY RELISH



Cranberry Strawberry Relish image

Just found this recipe and plan on making this for our Thanksgiving dinner. Leftovers can be used on toast as a jelly. Make this the day before your dinner. It sounds wonderful!

Provided by Marie

Categories     Fruit

Time 20m

Yield 3 cups

Number Of Ingredients 3

1 (10 ounce) package frozen sliced strawberries in syrup, thawed
1/2 cup sugar
1 (12 ounce) bag fresh cranberries (about 3 cups)

Steps:

  • Drain syrup from strawberries into a 1 cup measuring cup and set strawberries aside.
  • Add water to syrup to make 1 cup liquid.
  • In a 3 quart saucepan over high heat, heat syrup mixture, sugar and cranberries to a boil, stirring constantly.
  • Reduce heat to low and simmer, uncovered for 10 minutes or until cranberries pop.
  • Stir strawberries into mixture and spoon into bowl.
  • Cover and refrigerate overnight or at least for 3 hours.

Nutrition Facts : Calories 275.8, Fat 0.3, Sodium 5.3, Carbohydrate 72.7, Fiber 7.4, Sugar 61, Protein 1

CRANBERRY RELISH



Cranberry Relish image

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

2 oranges
1 cup sugar
2 teaspoons lemon juice
2 teaspoons fresh ginger, cut in fine julienne
1 bag (12 ounces) fresh or frozen cranberries
1/2 teaspoon freshly ground white pepper

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.

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