Cranberryraspberryrelish Recipes

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.

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.

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.

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-RASPBERRY SAUCE

Steps:

• In 2-quart saucepan, mix cranberries, brown sugar and water. Heat to boiling over high heat. Reduce heat to medium-high. Cook 8 to 10 minutes, stirring frequently, until mixture is thick and all cranberries have popped. Cool slightly, about 10 minutes.
• Strain cranberry mixture, pressing berries to extract juice; discard berry skins. Stir jam into warm juice. Cool 30 minutes.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

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.

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.

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.