Driedcherrycranberryrelish Recipes

CRANBERRY AND DRIED CHERRY RELISH

Steps:

• Mix all ingredients in large bowl.
• Place half of mixture in processor.
• Using on/off turns, process until coarsely chopped.
• Transfer to medium bowl.
• Repeat with remaining ingredients.
• Chill at least 1 day and up to 2 days, stirring occasionally.
• Makes 2 cups.

FRESH AND DRIED CRANBERRY RELISH

Steps:

• In a saucepan over high heat, combine sugar, vinegar, water, cloves and cinnamon stick. Bring to a boil.
• Reduce heat to medium and simmer, stirring for 1 minute.
• Stir in fresh and dried cranberries. Return to a boil and cook stirring often, for 8 - 10 minutes or until thickened and berries pop.
• Discard cinnamon.

DRIED CHERRY AND CRANBERRY SAUCE

Steps:

• Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.

CRANBERRY-CHERRY RELISH

Steps:

• In a large heavy saucepan combine all the ingredients and bring to a simmer over medium-high heat. Stir often to prevent sticking.
• When mixture is simmering, reduce heat to low. Cook mixture until fruit is tender and the relish has thickened, approximately 40-50 minutes, stirring occasionally. Let cool, serve.

DRIED CRANBERRY, CHERRY AND TOMATO RELISH

Steps:

• In a bowl, combine the dried cranberries, cherries, tomatoes, cider and 3/4 cup water. Set aside for 30 minutes.
• Heat a large saucepan over medium heat and add the oil. Add the shallots and cook, stirring, until they are just tender, about 3 minutes. (Do not let them brown.) Add the dried-fruit-and-cider mixture, the apple, fresh cranberries and orange zest. Cook, stirring occasionally, for 10 minutes. Serve warm or cold.

CHERRY CRANBERRY SAUCE

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.