Cranberry Rum Relish Recipes

RUM VANILLA CRANBERRY SAUCE

Steps:

• In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.

CRANBERRY RUM RELISH

Steps:

• Prepare jars, lids and bands.
• Combine rum, shallots and orange rind in a medium saucepan.
• Bring to a boil over high heat, reduce heat and simmer for a few minutes until rum has reduced and mixture is a syrupy glaze.
• Add cranberries and sugar. Stirring constantly, cook until cranberries
• pop and sugar dissolves. Remove from heat and stir in pepper.
• Ladle hot relish into prepared jars leaving a 1/2" headspace.
• Check for air bubbles and adjust headspace if needed by adding more relish.
• Process half pints for 10 minutes and pints for 15 minutes in a boiling
• water bath. Adjust time according to your altitude.

HOMEMADE CRANBERRY RELISH

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.

CRANBERRY RUM SAUCE

Steps:

• Tie the cinnamon, cloves and mace into a spice bag.
• Give it a few good hits with a rolling pin.
• In a large stainless or enamel pot bring the sugar and water to a boil, reduce heat to a simmer stir until sugar is dissolved.
• Add the cranberries and spice bag, simmering 5 minutes more.
• Add the Captain Morgans Rum and simmer for 10 minutes more.
• Remove from heat.
• At this point you can: Chill overnight and serve with Turkey, Chicken, Game Hens or Quail.
• Freeze for up to 1 month.
• Or Can.
• Ladle hot product into clean, sterile, hot jars.
• Wipe rims and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• Adjust times for higher elevations.