Sweet Tart Cranberry Relish Recipes

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CRANBERRY SAUCE



Cranberry Sauce image

Serve this cranberry sauce as a side dish or spread it on a sandwich with leftover turkey.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 3 cups

Number Of Ingredients 7

1 cup water
1 medium orange, washed and dried
1 lemon, washed and dried
3 cups fresh cranberries (1 12-ounce package)
2 cups sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • Place 1/2 cup of the water in a blender jar. Cut the orange and lemon into eighths, keeping the peel but removing all seeds.
  • Blend half the orange and lemon pieces for 10 seconds. Add half the cranberries and blend just until the mixture is a coarse chop. Place in a saucepan. Repeat with the remaining water, orange and lemon wedges, and cranberries, and add the mixture to the pan.
  • Add the sugar, cinnamon, and cloves to the pan. Bring to a boil over high heat, reduce the heat, and simmer for 10 minutes, or until the sugar is dissolved and the flavors blend. Cool to room temperature and serve.

TART CRANBERRY-ONION RELISH



Tart Cranberry-Onion Relish image

Categories     Berry     Fruit     Freeze/Chill     Christmas     Thanksgiving     Cranberry     Fall     Winter     Chill     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 5

1 (12-oz) package fresh or unthawed frozen cranberries
1 (3/4-lb) sweet onion, chopped (2 cups)
1 (12-oz) jar red-currant jelly
1/4 cup cider vinegar
2 to 4 tablespoons sugar (to taste)

Steps:

  • Stir together all ingredients in a 2- to 3-quart heavy saucepan, then bring to a boil, covered. Remove lid and reduce heat, then simmer until cranberries have burst, about 5 minutes. Transfer to a bowl and cool, uncovered. Chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.

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