CRANBERRY RHUBARB UPSIDE-DOWN CAKE
Toni Fohey of Waukesha, Wisconsin writes, "With a few alterations over the years, this has become one of my families' favorites. I get requests for the recipe every time I make it for guests."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb. , In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit. , Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.
Nutrition Facts : Calories 227 calories, Fat 9g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CONSERVE
I'm 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She'd give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. -Mildred Marsh Banker, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 3 pints.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.
Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
RHUBARB RELISH
Use this relish to complement lamb, ham-or just about any other meat. We especially like it on cold roast beef. -Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Time 40m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.
Nutrition Facts : Calories 191 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 212mg sodium, Carbohydrate 49g carbohydrate (46g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY-RHUBARB RELISH
Make and share this Cranberry-Rhubarb Relish recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 25m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in large saucepan.
- Cook over med-low heat until sugar dissolves, stirring occasionally.
- Increase heat and boil until cranberries pop, about 10 minutes, stirring.
- Remove from heat.
- Cover and let stand 15 minutes.
- Refrigerate until well-chilled.
ALMOST-FAMOUS CRANBERRY WALNUT RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.
APPLE CRANBERRY RHUBARB CRISP
I often make this for a Sunday Dessert. You can vary the fruit to suit your taste. Use fresh when it's in season or frozen all year round.
Provided by Scandigirl
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Topping: Combine all ingredients.
- Mix well.
- Set aside.
- Fruit: Combine sugar, flour and orange rind.
- Add fruits; toss to coat fruit thoroughly with dry ingredients.
- Spoon into 8-cup baking dish.
- Sprinkle topping evenly over fruit.
- Bake at 375 for 40-50 minutes, or until fruit is tender.
- Serve warm or at room temperature.
HOMEMADE CRANBERRY RELISH
The baked cranberry compote couldn't be easier to prepare and tastes terrific on top of slice Thanksgiving turkey. The recipe comes courtesy of my sister-in-law. -Betty Johnson, Eleva, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In an ungreased 13-in. x 9-in. baking dish, combine cranberries and sugar. Cover and bake at 350° for 1 hour. , In a large bowl, combine the orange marmalade, walnuts and lemon juice. Stir in cranberry mixture. Cover and refrigerate until chilled.
Nutrition Facts : Calories 206 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 42g carbohydrate (39g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB RELISH
Make and share this Rhubarb Relish recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Sauces
Time 50m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
- Cool; store in the refrigerator.
- Makes a nice condiment for poultry, pork or beef.
Nutrition Facts : Calories 57.7, Sodium 64.2, Carbohydrate 14.5, Fiber 0.2, Sugar 13.6, Protein 0.1
CANADIAN SPICED RHUBARB AND ONION RELISH
This is one of the most published rhubarb recipes since the early 1900s. Its spicy tang and the availability of quantities of rhubarb have made it a favourite of home preservers across the country.
Provided by Olha7397
Categories Canadian
Time 1h30m
Yield 5 8 oz. jars
Number Of Ingredients 11
Steps:
- Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum.
- When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready this happens after about 40 to 60 minutes.
- Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften. When filling each jar with jam, jelly or relish, leave a 1/8 inch headspace. Immediately screw the lid on tightly, then flip the jar over and back again. Set to cool on a rack. When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month.
- Another method is--Pour jam or jelly or relish into hot, clean jars, leaving a ¼ inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. Yields five 8 oz. jars.
- Great Canadian Recipes Summer Berries.
Nutrition Facts : Calories 761.9, Fat 0.4, SaturatedFat 0.1, Sodium 547.4, Carbohydrate 190.5, Fiber 4, Sugar 176.3, Protein 2.2
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- Stir the honey, vinegar, cinnamon, ginger, citrus zest, cardamom, and red pepper flakes in a saucepan over medium heat until the mixture boils.
- Add cranberries and red onions; bring to boil. Stir in rhubarb. Resist the urge to add any extra liquid--in a few minutes the rhubarb will release it's juice. Reduce heat to low and simmer until rhubarb is tender but not falling apart, about 4 minutes.
- Serve warm, or cover and refrigerate chutney until cold. It will keep about 2 weeks refrigerated. OR--can your chutney to enjoy later or give as gifts!
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