CRANBERRY AND ROASTED-SHALLOT SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Drizzle one tablespoon vinegar over shallots, toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
- Bring red wine, port, brown sugar, remaining four tablespoons vinegar and granulated sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries; cook until berries pop, stirring occasionally, about eight minutes. Mix in parsley and shallots. Transfer to bowl. Cover and chill overnight. Serve cold or at room temperature.
CRANBERRY-SHALLOT RELISH
Categories Condiment/Spread Ginger Side Christmas Thanksgiving Cranberry Marsala Port Winter Shallot Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add shallots and sauté until beginning to brown, about 8 minutes. Add Marsala and sugar and stir until sugar dissolves. Add cranberries, curry powder and mustard. Bring to boil, reduce heat to medium and boil gently until berries pop, stirring occasionally, about 7 minutes. Remove from heat and mix in ginger. Cool. Season relish to taste with salt. Cover and refrigerate. (Can be prepared 3 days ahead. Keep refrigerated.)
FRESH CRANBERRY RELISH
This 3-ingredient cranberry relish has been a family favorite for generations! It's sweet and tangy and perfect paired with Thanksgiving turkey or even for topping on chicken or pork
Provided by Lauren Allen
Categories Side Dish
Time 5m
Number Of Ingredients 3
Steps:
- Slice the very edge root ends off of the orange, just until you see the flesh. Leave the rest of the skin ON the orange and slice it into 8 pieces.
- Place the fresh cranberries, orange slices and sugar in your food processor and process until smooth (or until no large chunks remain).
- Refrigerate until ready to serve (it tastes best after being in the fridge for at least on hour) or for up to 1 week. Serve over turkey, chicken, pork loin etc.
Nutrition Facts : Calories 330 kcal, Carbohydrate 85 g, Sodium 2 mg, Fiber 6 g, Sugar 75 g, ServingSize 1 serving
CRANBERRY-TANGERINE RELISH
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in a medium saucepan over medium-high heat. Add onion, garlic, and ginger and cook until soft. Add tangerine juice and brown sugar and bring to a boil. Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from the heat and add tangerines and zest. Transfer to a serving bowl and serve at room temperature.
CRANBERRY AND ROASTED SHALLOT SAUCE
FANTASTIC cranberry sauce for holidays or every day- so good! I got it off of Pairing with Andrea - a special on food network that also is on fine living tv - a HUGE hit today at thanksgiving dinner!
Provided by greyghost
Time P1DT1h
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper.
- Bake until golden about 25 minutes (mine went about 30-40 minutes - just watch).
- Drizzle one tablespoon vinegar over shallots toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
- Bring red wine, port, brown sugar, remaining four tablespoons of vinegar and granulated sugar to boil in heavy large saucepan over medium high heat, stirring until sugar dissolves.
- Add cranberries, cook until berries pop, stirring occasionally, about 8 minutes.
- Mix in parsley and shallots.
- Transfer to bowl or casserole dish. Cover and chill overnight.
- Serve cold or at room temperature.
- **This recipe can be made up to a week in advance if kept refrigerated.**.
Nutrition Facts : Calories 255.9, Fat 2.4, SaturatedFat 0.3, Sodium 13.9, Carbohydrate 45.7, Fiber 2.9, Sugar 33.1, Protein 1.1
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