Marthas Cranberry Relish Two Ways Recipes

EASY CRANBERRY ORANGE RELISH

Steps:

• Place the sugar, 1 cup water, and the orange juice in a medium saucepan over medium heat. Stir until sugar dissolves, about 5 minutes.
• Add cranberries; cook just until berries start to pop, about 15 minutes. Remove from heat, and stir in orange zest and segments. Cool, and refrigerate overnight.

PARADE MAGAZINE'S CRANBERRY HOLIDAY RELISH

Steps:

• Put all the ingredients except the vinegar in a heavy-bottomed saucepan and stir to combine.
• Stirring, bring the ingredients to a boil over medium heat.
• Lower the heat and simmer gently until relish thickens, about 5 minute.
• Remove from heat and stir in the vinegar.
• Spoon into heatproof container, cover with plastic and cool to room temperature.
• Refrigerate.
• Tightly covered, the relish will keep for two weeks.

CRANBERRY-ORANGE-JALAPENO RELISH

Steps:

• Place cranberries in food processor and pulse to chop coarsely, about 5 pulses. Transfer to a medium bowl.
• Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans and toss to combine.

CLASSIC CRANBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.