Time 4h10m Yield 28 Number Of Ingredients 6 Steps:
Mix pineapple, mandarin oranges, cranberry sauce, cinnamon, brown sugar, and vanilla extract together in a bowl. Cover bowl with plastic wrap and refrigerate at least 4 hours.
Time 30m Yield About 2 cups Number Of Ingredients 7 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.
Time 2h30m Yield 8 servings Number Of Ingredients 12 Steps:
For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight. For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight. Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.
Time 20m Yield 12 Number Of Ingredients 8 Steps:
Combine pineapple tidbits, cranberry sauce, brown sugar, ginger, and salt in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until berries pop, about 5 minutes. Remove from heat and mix in green onions and jalapeno peppers. Garnish with rosemary.
Time 35m Yield 2 cups. Number Of Ingredients 8 Steps:
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.
Yield Makes about 2 1/2 cups Number Of Ingredients 8 Steps:
Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, honey, and salt and increase heat to medium-high. Bring to a boil and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12-15 minutes. Remove from heat and stir in lime zest and juice; let cool. Do Ahead Sauce can be made 1 week ahead. Cover and chill.
Time 15m Number Of Ingredients 6 Steps:
In a medium saucepan, bring cranberries, brown sugar, cloves, and 1/3 cup water to a rapid simmer over medium. Cook until berries burst and mixture becomes syrupy, 10 minutes. Stir in cayenne and lime zest and juice. Season with salt. Serve at room temperature.
Time 5m Yield 2 1/2 cups, 6-8 serving(s) Number Of Ingredients 5 Steps:
Combine all ingredients in a medium bowl. Chill at least 1 hour before serving.
Yield Makes about 2 1/2 cups Number Of Ingredients 5 Steps:
Finely grate 1 teaspoon zest from lime, then squeeze enough juice to measure 2 tablespoons. Pulse cranberries with zest, juice, onion, sugar, and chile to taste in a food processor until finely chopped. Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.
Time 10m Yield about 16 1/4-cup servings Number Of Ingredients 6 Steps:
Wash and pick over cranberries for foreign pieces. Combine in heavy saucepan with sugar, water and orange juice. Bring to a boil; reduce heat, and cook at a gentle boil until most cranberries have popped. (Don’t wait until all of them pop; otherwise, the cranberries will become too soft.) Remove from heat. Stir in Grand Marnier, and chill. A couple of hours before serving, stir in the pecans.
Time 15m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl. Stir in onion, jalapeno, orange sections and juice, lime juice, ginger, sugar, and celery. Refrigerate 1 hour (up to 2 days). Before serving, stir in mint and pecans.
Time 2h10m Yield 8 servings (6 cups relish) Number Of Ingredients 17 Steps:
In a small saucepan, bring orange juice to a boil. Cook until liquid is reduced by half, about 15 minutes. Pulse cranberries with sugar in a food processor until coarsely chopped; transfer to a bowl., In a large skillet, heat oil over medium heat. Add jalapeno; saute until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Stir in cranberry mixture, orange juice, vinegar, cumin and salt., For rub, mix shallots, kosher salt, brown sugar, coriander seeds, peppercorns and garlic; rub over roast. Transfer to a shallow dish. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove and discard rub from roast; place roast on a rack in a shallow roasting pan, fat side up. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Slice roast; serve with relish.
Yield Makes 4 cups Number Of Ingredients 7 Steps:
In a medium saucepan, bring 1 cup water to a simmer. Add the cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and the cranberries begin to pop, about 15 minutes. Remove from heat. Divide relish in half, reserving half. Add orange segments to half of the cranberries. Stir to combine. Add pepper jelly and fresh herbs to the remaining half. Stir to combine. Serve relishes in separate dishes.
Time 1h Yield 6 Number Of Ingredients 7 Steps:
In 2-quart saucepan, stir together water, cranberries, apple, sugar, orange peel and orange juice. Heat to boiling over medium heat; reduce heat. Simmer uncovered 10 to 15 minutes, stirring occasionally, until cranberries begin to burst and mixture is thickened. Stir in pepper jelly. Cool completely. Store covered in refrigerator.
