Time 15m Yield 6 to 8 servings Number Of Ingredients 4 Steps:
Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.
Time 3h55m Yield 40 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a small, shallow baking dish. Sprinkle with sugar. Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat. Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.
Time 15m Yield 5 cups Number Of Ingredients 9 Steps:
Bring the sugars, syrup, water, cinnamon, and nutmeg to a boil. Reduce to a simmer and cook gently 5 minutes. Add the cranberries and continue to simmer, uncovered, until half the berries “pop”. Remove from the heat and stir in the orange segments. Cool, stir in the walnut pieces, and serve.;
Yield Makes about 2 cups Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Toast mustard seeds in a dry small saucepan over medium-low heat, rolling around in pan often, until seeds start to pop, about 3 minutes. Remove from heat and add shallot, chile, currants, maple syrup, vinegar, allspice, and 1/2 tsp. salt (mixture will sputter a bit). Stir well to dissolve salt. Let sit until currants are plumped and mixture is cool, 15-20 minutes. Meanwhile, toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool. Pulse walnuts and cranberries in a food processor until very coarsely chopped but with a few whole cranberries in the mix, about 5 short pulses. Transfer to a large bowl and work in shallot mixture. Cover and let sit at least 30 minutes. Just before serving, taste and season relish with more salt; stir in parsley. Do Ahead Relish (without parsley) can be made 4 days ahead. Chill.
Yield 8 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes. Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes. Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.
Time 20m Yield 8 serving(s) Number Of Ingredients 6 Steps:
In a medium saucepan heat water with the orange zest, orange juice, salt and sugar and stir till all is disolved (2 to 3 minutes). Stir in cranberries and bring to a boil. Reduce the heat and simmer until the cranberreis burst and the sauce has thickened (about 8 to 10 minutes). Add walnuts. If needed add additional sugar or Karo syrup. Let cool and place in refrigerator.
Time 30m Yield 5 cups Number Of Ingredients 11 Steps:
Tie rosemary and sage together with kitchen twine, and set aside. Place a medium enameled or stainless steel saucepan over medium-low heat, and melt butter. Add onion. Cover and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add rosemary and sage, dried cranberries, apple cider, orange juice, 1 cup sugar and the salt. Simmer until liquid is reduced by half. Add fresh cranberries and simmer, stirring frequently to prevent burning, until relish is thick and sticky, 15 to 20 minutes. Taste and adjust sugar as needed. Add walnuts and allow to cool. Allow relish to chill, preferably overnight, before serving.
Time 40m Yield 3-1/2 cups. Number Of Ingredients 6 Steps:
In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. , Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.
