RASPBERRY JELLO CRANBERRY RELISH
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
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
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
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
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
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
Categories Sauce Fruit Juice Thanksgiving Quick & Easy Low Sodium Cranberry Raspberry Chill Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
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
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
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
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
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
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
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
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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