Cranberry Rum Raisin Relish Recipes

CRANBERRY RAISIN RELISH

Steps:

• In large saucepan over medium heat, bring raisins, orange juice, sugar & vinegar to boil, stirring frequently.
• Reduce heat & simmer, uncovered, 10 minutes.
• Add cranberries, zest & ginger, & heat to boiling over high heat.
• Reduce heat & simmer, uncovered, another 10 minutes.
• Remove from heat & stir in walnuts.
• Cool, cover & refrigerate. Serve cold.

RUM VANILLA CRANBERRY SAUCE

Steps:

• In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.

CRANBERRY RUM SAUCE

Steps:

• Tie the cinnamon, cloves and mace into a spice bag.
• Give it a few good hits with a rolling pin.
• In a large stainless or enamel pot bring the sugar and water to a boil, reduce heat to a simmer stir until sugar is dissolved.
• Add the cranberries and spice bag, simmering 5 minutes more.
• Add the Captain Morgans Rum and simmer for 10 minutes more.
• Remove from heat.
• At this point you can: Chill overnight and serve with Turkey, Chicken, Game Hens or Quail.
• Freeze for up to 1 month.
• Or Can.
• Ladle hot product into clean, sterile, hot jars.
• Wipe rims and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• Adjust times for higher elevations.

CRANBERRY RUM RELISH

Steps:

• Prepare jars, lids and bands.
• Combine rum, shallots and orange rind in a medium saucepan.
• Bring to a boil over high heat, reduce heat and simmer for a few minutes until rum has reduced and mixture is a syrupy glaze.
• Add cranberries and sugar. Stirring constantly, cook until cranberries
• pop and sugar dissolves. Remove from heat and stir in pepper.
• Ladle hot relish into prepared jars leaving a 1/2" headspace.
• Check for air bubbles and adjust headspace if needed by adding more relish.
• Process half pints for 10 minutes and pints for 15 minutes in a boiling
• water bath. Adjust time according to your altitude.

RUM RAISIN SAUCE

Steps:

• In a large saucepan, combine the raisins, 4 tablespoons water, orange juice and pineapple. Bring to a boil. Combine cornstarch and remaining water until smooth; gradually stir into raisin mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract if desired. , Cut the ham steak into four pieces. In a large skillet coated with cooking spray, cook ham over medium heat for 1-2 minutes on each side or until browned. Serve with raisin sauce.