Cranberry And Red Grape Relish Recipes

CRANBERRY GRAPE SAUCE

Steps:

• Add all ingredients in a medium saucepan.
• Bring to a boil. Then, reduce heat and simmer for about 10-12 minutes, until thickened and cranberries have burst. The grapes may not burst entirely at this point.
• Break a few grapes in half with a spoon if desired for smaller chunks and more sweetness.
• Serve warm, or make ahead and reheat when needed. Or serve at room temperature, if desired.

CRANBERRY GRAPE RELISH

Steps:

• In food processor, place grapes. Cover; process, with on-and-off pulses, until grapes are coarsely chopped, scraping bowl occasionally.
• In 3-quart saucepan, heat apple cider to boiling over medium-high heat. Boil about 12 minutes or until reduced to 1 cup. Add cranberries and half of the grapes. Cook over medium-high heat 8 minutes. Remove from heat; place cranberry mixture in medium bowl. Stir in lemon juice, orange peel, chopped orange and remaining grapes. Cover and refrigerate at least 1 hour or until well chilled. Serve with a slotted spoon, if desired.

CRANBERRY GRAPE RELISH

Steps:

• Place all ingredients in heavy saucepan and bring to a boil over high heat. Reduce heat to medium and cook stirring occasionally for 10 minutes until thick and shiny.
• Let cool thoroughly, then store in airtight container in refrigerator for up to one week.
• This is great served alongside roast pork, turkey or ham.
• Shelf Life: 1 week, refrigerated