Zippy Peppered Cranberry Relish Recipes

ZIPPY CRANBERRY APPETIZER

Zippy Cranberry Appetizer image

Tart cranberry flavor blends nicely with mustard and horseradish in this out-of-the-ordinary cracker spread. It's quick to fix, too. -Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 8

Ingredients

1/2 cup sugar
1/2 cup packed brown sugar
1 cup water
1 package (12 ounces) fresh or frozen cranberries
1 to 3 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1 package (8 ounces) cream cheese, softened
Assorted crackers

Steps:

In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool. , Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled. Just before serving, spread cream cheese over crackers; top with cranberry mixture.

Nutrition Facts : Calories 178 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 114mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.

SPICY RED PEPPER CRANBERRY RELISH

Spicy Red Pepper Cranberry Relish image

A kicky condiment, usually made with cranberries, can offset the neutral (read: bland) yet rich nature of the Thanksgiving meal. This hot red-pepper cranberry relish with jalapeños and cayenne fits the bill. You can keep the seasoning somewhat tame, or ramp up the heat to taste. It will keep for 2 weeks or so; make it in advance, as soon as cranberries are available, and have it on hand in the fridge through the holiday season.

Provided by David Tanis

Categories condiments, dips and spreads, sauces and gravies, side dish

Time 30m

Yield About 2 cups

Number Of Ingredients 7

Ingredients

1 cup sugar
2 large jalapeños, preferably red, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces cranberries

Steps:

Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 293 milligrams, Sugar 54 grams

ZIPPY PEPPERED CRANBERRY RELISH

Zippy Peppered Cranberry Relish image

I know it sounds weird with the pepper in it but believe me it is fabulous! I got this recipe from my brother in law who runs Texas Restaurant Association in Austin, TX. Good served with meats like pork, turkey & chicken. Great to spread on sandwiches! Great as an appetizer served over the infamous cream cheese block with crackers such as wheat thins or sociables. You let it marinade overnight or 2 nights to meld. EVERYTHING MUST BE FRESH! Keeps forever in the fridge. ENJOY!

Provided by YaYa1689

Categories Sauces

Time 10m

Yield 4 Cups +, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 (12 ounce) bags fresh cranberries
1 cup fresh lime juice, and all the zest from all the limes. (zest first it is easier)
3 tablespoons minced shallots
1 teaspoon salt
2 bunches cilantro
3 fresh jalapenos, minced seeds removed
1 tablespoon fresh minced garlic
2 1/2 cups brown sugar
1/2 cup cracked black pepper, use large table grind size

Steps:

Regular powdery pepper makes it really hot and too peppery.
**Do not attempt to crack or grind the pepper yourself**.
Combine all of the above in a food processor and pulse until it is the consistency of chunky salsa (probably will have to be done in 2 batches).
Blend together in a bowl, cover and refrigerate overnight or for 2 nights.
If you serve too soon it will be way too peppery.
Serve chilled.

Nutrition Facts : Calories 221.8, Fat 0.3, SaturatedFat 0.1, Sodium 217.9, Carbohydrate 57.6, Fiber 4.3, Sugar 47.1, Protein 1.1

ZIPPY CRANBERRY CHEDDAR SPREAD

Zippy Cranberry Cheddar Spread image

This zesty spread is a holiday hit! It's easy to make and tastes even better the day after you make it. Serve with crackers or slices of baguette. This spread is zippy, so if you don't like spice, reduce cayenne and dry mustard by half.

Provided by K. Waid

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 15m

Yield 24

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese, softened
2 cups shredded sharp Cheddar cheese
2 tablespoons milk
¼ teaspoon mustard powder
¼ teaspoon cayenne pepper
2 tablespoons chopped dried cranberries

Steps:

In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.

Nutrition Facts : Calories 81.6 calories, Carbohydrate 1 g, Cholesterol 22.4 mg, Fat 7.1 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 99.5 mg, Sugar 0.5 g

ZIPPY CRANBERRY APPETIZER

Zippy Cranberry Appetizer image

I found this to be a terrific use of leftover cranberry sauce. Cream cheese and cranberries...can't go wrong. I served on triscuits. Recipe courtesy of Taste of Home.

Provided by AmyZoe

Categories Spreads

Time 20m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup sugar
1/2 cup brown sugar, packed
1 cup water
12 ounces cranberries (fresh or frozen)
1 -3 tablespoon horseradish
1 tablespoon Dijon mustard
8 ounces cream cheese, softened
assorted cracker

Steps:

In a large saucepan, bring sugars and water to a boil over medium heat.
Stir in cranberries and return to a boil.
Cook for 10 minutes or until thickened, stirring occasionally. Cool.
Stir in horseradish and mustard.
Transfer to a large bowl and refrigerate until chilled.
Just before serving, spread cream cheese over crackers and top with cranberry mixture.

ZIPPY CRANBERRY SALSA

Zippy Cranberry Salsa image

posted by request. Adapted from Christmas Gifts of Good Taste 1998. This pretty red salsa sure sounds unique - with the addition of fresh cranberries, jalapenos and crushed pineapple. In the cookbook, this is pictured in a canning jar and decorated to give as a gift. Sure hope this is the missing recipe!

Provided by HeatherFeather

Categories Sauces

Time 15m

Yield 3 cups

Number Of Ingredients 8

Ingredients

1 (12 ounce) package fresh cranberries, chopped
1 (8 ounce) can crushed pineapple with juice, drained well
2/3 cup sugar
1/2 cup green bell peppers or 1/2 cup red bell pepper, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons onions, finely chopped
1 jalapeno pepper, seeded and finely chopped
1/4 teaspoon salt

Steps:

Combine well the cranberries, pineapple, sugar, pepper, cilantro, onions, jalapeno, and salt.
Cover and chill 2 hours.
Serve as a condiment with meat or as a dip for chips.

Nutrition Facts : Calories 282.9, Fat 0.3, Sodium 198.6, Carbohydrate 73.3, Fiber 6.9, Sugar 61.3, Protein 1.2

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