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 25m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Bring orange juice to a boil. Add washed cranberries and sugar. Cover, reduce heat, and simmer for 10-15 minutes . Remove from heat. Mash berries with a potato masher. Stir in remaining ingredients. Chill for several hours and serve.
Time 1h30m Yield 1-3/4 cups. Number Of Ingredients 7 Steps:
In a small saucepan, bring broth and giblets to a boil. Reduce heat; cover and simmer for 1 hour. Strain and discard giblets; set broth aside. , In another saucepan, combine the cornstarch, sugar, cranberry juice and vinegar until smooth. Gradually stir in broth and butter. Bring to a boil; cook and stir for 2 minutes or until thickened.
Yield Makes about 5 cups Number Of Ingredients 8 Steps:
Heat oil in heavy large Dutch oven over medium-high heat. Add shallots and sauté until beginning to brown, about 8 minutes. Add Marsala and sugar and stir until sugar dissolves. Add cranberries, curry powder and mustard. Bring to boil, reduce heat to medium and boil gently until berries pop, stirring occasionally, about 7 minutes. Remove from heat and mix in ginger. Cool. Season relish to taste with salt. Cover and refrigerate. (Can be prepared 3 days ahead. Keep refrigerated.)
Time 10m Yield 2 cups, 8-10 serving(s) Number Of Ingredients 3 Steps:
Wash and drain cranberries. Cut whole orange into quarters. Chop in food processor until pieces are minced. You may need to do this in portions depending on the size of your food processor. Pour into a bowl and mix in sugar. Allow to rest in refrigerator for 30 minutes. Serve with turkey, ham, or your favorite holiday meal.
Time 30m Yield 30 Number Of Ingredients 4 Steps:
Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst. Lower heat to simmer. Stir in sugar. Continue cooking 15 minutes. Allow mixture to cool. Stir in horseradish. Chill in the refrigerator until serving.
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 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.
More about “tangy cranberry relish recipes”
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.
