Raspberry Cranberry Relish Recipes

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RASPBERRY JELLO CRANBERRY RELISH



Raspberry Jello Cranberry Relish image

Got this recipe from a co-worker. It makes an enormous amount of sweet relish with just a touch of tartness from the cranberries. The raspberry jello is the key to even non-cranberry eaters enjoying the dish. Feel free to substitute cranberry Jello if you want a stronger cranberry flavor. I chop my nuts, cranberries, apples and oranges in a food processor. For a chunkier relish, chop the apples, oranges, and nuts by hand. I have thirded everything for a smaller amount using an 8 ounce can of crushed pineapple with good results as well. Can also be made with splenda and sugar free gelatin.

Provided by ColCadsMom

Categories     Fruit

Time 30m

Yield 21 serving(s)

Number Of Ingredients 8

3 (3 ounce) boxes raspberry Jell-O gelatin
3 cups water
2 cups sugar
20 ounces crushed pineapple, undrained
12 ounces cranberries, finely chopped
3 large apples, peeled, cored, and chopped
3 navel oranges, peeled, seeded, and chopped
1 cup pecans, chopped (or walnuts)

Steps:

  • Mix the 3 boxes of gelatin with the 2 cups of sugar.
  • Bring the 3 cups of water to a boil and pour over gelatin and sugar mixture.
  • Whisk until dissolved and set aside.
  • In a very large mixing bowl, mix crushed pineapple, finely chopped cranberries, chopped apples, and chopped oranges.
  • Stir in chopped pecans or walnuts.
  • Pour gelatin over fruit and nut mixture; mix well.
  • Cover and refrigerate for at least 24 hours and up to 2 weeks before serving.

Nutrition Facts : Calories 206.3, Fat 3.9, SaturatedFat 0.3, Sodium 58.9, Carbohydrate 44, Fiber 2.7, Sugar 39.3, Protein 1.9

CRANBERRY RASPBERRY SAUCE



Cranberry Raspberry Sauce image

This is a wonderful Christmas meat sauce. It goes well with turkey or goose.

Provided by Ryan Downs

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Yield 10

Number Of Ingredients 4

12 ounces cranberries
2 cups raspberries
1 cup Merlot wine
¾ cup white sugar

Steps:

  • Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 22.6 g, Fat 0.2 g, Fiber 3.2 g, Protein 0.4 g, Sodium 1.6 mg, Sugar 17.7 g

RASPBERRY CRANBERRY SAUCE



Raspberry Cranberry Sauce image

If you are a raspberry lover, then you MUST try this Raspberry Cranberry sauce. I hated cranberry sauce until I tried this and am now hooked. Perfect served over Turkey, mashed potatoes, rolls and baked into tasty treats!

Provided by Janelle

Time 1h15m

Number Of Ingredients 5

1 1/3 cup sugar
1 cup water
3 cups fresh cranberries
1 cup fresh raspberries
1 teaspoon vanilla extract

Steps:

  • In a saucepan, combine ALL ingredients.
  • Bring to a simmer and cook for 10 minutes, stirring frequently.
  • After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
  • Once mashed cook for 5 more minutes.
  • Allow mixture to cool completely.
  • Serve Chilled.
  • Store in an air tight container up to 5 days.

Nutrition Facts : Calories 63 calories, Carbohydrate 15.6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0.1 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 14.2 grams sugar

CRANBERRY RASPBERRY SAUCE



Cranberry Raspberry Sauce image

Categories     Sauce     Fruit Juice     Thanksgiving     Quick & Easy     Low Sodium     Cranberry     Raspberry     Chill     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

a 12-ounce bag of cranberries, picked over
a 10-ounce package frozen raspberries in light syrup, thawed
1/2 cup firmly packed light brown sugar
3/4 cup cranberry juice cocktail

Steps:

  • In a heavy saucepan combine the cranberries, the raspberries with the syrup, the brown sugar, and the cranberry juice cocktail, simmer the mixture, covered, stirring occasionally, for 10 to 15 minutes, or until the cranberries have burst and the sauce is thickened, and let the sauce cool.

GINGERED CRANBERRY-RASPBERRY RELISH



Gingered Cranberry-Raspberry Relish image

Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwiches-use this relish instead for a real treat. From Eating Well magazine.

Provided by Pinay0618

Categories     Sauces

Time 10m

Yield 4 cups

Number Of Ingredients 4

1 (12 ounce) package fresh cranberries
1/2 cup granulated sugar
1/2 cup crystallized ginger, minced (choose soft nuggets over disks, if possible)
3 cups fresh raspberries or 3 cups frozen raspberries

Steps:

  • If using frozen raspberries, do not thaw them first. Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries - it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.
  • Tips & Notes.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition Facts : Calories 186.7, Fat 0.7, Sodium 2.8, Carbohydrate 47.1, Fiber 10.2, Sugar 32.7, Protein 1.5

CRANBERRY RASPBERRY RELISH



Cranberry Raspberry Relish image

Lift cranberries into the extraordinary with the fragrance of red raspberries. This extra special relish is quickly assembled when a food processor chops the apples and the cranberries. Marlene Sorosky's Year Round Holiday Cookbook

Provided by Lynnda Cloutier

Categories     Fruit Sauces

Number Of Ingredients 6

1 lb. fresh cranberries, finely chopped
2 tart green apples, peeled, cored and finely diced
1 cup sugar
1/2 cup orange marmalade
10 oz. pkg. frozen raspberries, thawed and drained
1 tsp.lemon juice or to taste

Steps:

  • 1. Mix all ingredients in large bowl. May be refrigerated, covered, for 1 month. Spoon relish into serving bowl. Makes 6 cups.

CRANBERRY AND RASPBERRY RELISH



Cranberry and Raspberry Relish image

A Co-Worker brought this to a pot luck years ago, she gave me the recipe and it has become a requested family favorite ever since. A tasty twist on an old standard. This can be made a day ahead, but at least 3 1/2 hours ahead for proper chilling. Hence, cook time is chill time.

Provided by Debloves2cook

Categories     Sauces

Time 3h30m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 4

1 (10 ounce) package frozen sweetened raspberries, thawed
1/2 cup sugar
1 (12 ounce) package fresh cranberries (about 3 cups)
1 bartlett pear, cored and diced

Steps:

  • Drain syrup from raspberries into a 1 Cup measuring cup.
  • Add enough water to equal 1 cup of liquid.
  • Set raspberries aside.
  • In a 3-quart saucepan over high heat, heat syrup mixture from the raspberries, sugar, pear and cranberries to boiling, stirring occasionally.
  • Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
  • Stir raspberries into mixture.
  • Spoon relish into bowl.
  • Cover and refrigerate until chilled, about 3 hours.

NUTTY CRANBERRY RELISH



Nutty Cranberry Relish image

Provided by Food Network Kitchen

Categories     condiment

Time 32m

Number Of Ingredients 8

One 12-ounce bag fresh or frozen cranberries
1 1/2 cup sugar, plus more as needed
1 strip orange or lemon zest
2 tablespoons water
Kosher salt and freshly ground black pepper
1 orange, unpeeled
1 tart apple
1/2 cup chopped toasted pecans

Steps:

  • Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
  • Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
  • Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
  • Reduce the heat to low and stir in the reserved 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
  • Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
  • Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.

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