Cranberryraspberryrelish Recipes

CRAN-RASPBERRY RELISH

Steps:

• Combine sugar and water in a medium saucepan.
• Bring to boil; add cranberries,
• Return to boil. Reduce heat and boil gently for 10 minutes, stirring
• occasionally.
• Add raspberries, stir gently to combine.
• Cover and cool completely at room temperature.
• Refrigerate until serving time.

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.

FRESH CRANBERRY RELISH

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.

TRADITIONAL CRANBERRY RELISH

Steps:

• 1. In a large bowl, add fresh orange juice, pulp, and grated orange zest. Add water, fresh grated ginger, nutmeg, & cinnamon stick. Allow to infuse for about 5 minutes.
• 2. In a medium size saucepan, add cranberries, brown sugar, and apples. Add orange juice mixture with cinnamon stick. Cook over medium low heat, stirring constantly. Cook until cranberries pop... Reduce heat to low and cook until mixture thickens up. You want chunks of fruit to make a relish. :)
• 3. Serve warm or allow to cool and serve with thanksgiving dinner. Garnish with fresh zest of orange and fresh grated ginger prior to serving.

CRANBERRY RELISH I

Steps:

• Finely chop the orange in a food processor.
• Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
• Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.

CRANBERRY RASPBERRY RELISH

Steps:

• 1. Mix all ingredients in large bowl. May be refrigerated, covered, for 1 month. Spoon relish into serving bowl. Makes 6 cups.