recipe for a cranberry relish that uses dried sweet cherries and orange marmalade?

Answer 1

My mother secret Cherry & Cranberry Relish w/ hints of orange undertones!

Ingredients

2 12 oz bag cranberries
2 cups sugar
2 cups water
1 12 oz bag whole dark sweet cherries, pitted (I use frozen)
1/2 cup dried cherries
10 whole cloves
2 sticks cinnamon
zest and juice of one orange
zest of one lemon
3/4 cup good dark rum, divided in 1/4 cup portions
1 tablespoon freshly grated ginger
Directions

Making this sauce takes some time, so plan ahead. Fortunately, it's really, really easy to make.

Two days before you plan to serve, put the dried cherries in a glass dish and cover them with 1/4 cup of rum. Every now and them stir them around a little.

The next day, put the water, sugar, cloves, and cinnamon sticks in a large, deep pot on high heat. Stir until the sugar has dissolved. While you are waiting for the water to boil, pick through the cranberries looking for any bad ones, then rinse them.

Once the water is at a full rolling boil, scoop out the cinnamon sticks and cloves (unless you like giving your guests a surprise). Pour in the cranberries and the non-dried cherries, stir it up, and let it return to a boil.

When you've got the water rolling again, add the remaining ingredients, mix well, and turn the heat down to low. Let it simmer for a while, and enjoy the aroma of rum and spices filling the house. Kick back and maybe have a drink yourself.

After a while—yes, I know I'm not very precise with the timing—most of the cranberries will have burst, and you'll probably have sticky red spots all over your stove. Sorry about that. Stir it up and see if it looks lumpy and somewhat gelatinous. It it does, then you are almost done. Take it off the heat and let it cool to room temperature, then pour it into a container with a lid and put it in the refrigerator.

Let it set overnight, and the next day the flavors will have melded and it will have achieved a jam-like consistency. Your cranberry relish is now ready to enjoy! Once you've tried this you'll never want anything else.

Answer 2

Dried Cherry Cranberry Relish

12 ounces fresh cranberries or frozen cranberries
1 cup dried cherries
1 cup sugar
2 cups water

Bring all ingredients to a boil and then lower heat to medium low.
Simmer about 25 minutes or until relish is thick and syrupy.
Transfer to a bowl and cover with plastic wrap, pressing it down onto the surface of the relish.
Refrigerate for up to two weeks.
Bring to room temperature before serving.


Baked Cranberry Relish Recipe


You Will Need

4 cups fresh or frozen cranberries
2 cups sugar
1 cup orange marmalade
1 cup chopped walnuts, toasted
3 tablespoons lemon juice


What to Do

1. Combine the cranberries and sugar in an ungreased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 1 hour.

2. In a large bowl, combine the orange marmalade, walnuts and lemon juice. Stir in cranberry mixture. Cover and refrigerate until chilled.

Makes 4 cups

Answer 3

Not exactly what you asked for, but 'similar'...

"Baked Cranberry Sauce" - 10 servings

1 lb. fresh or frozen cranberries; thawed
1 1/2 cups chopped pecans
1 cup flaked coconut
1 cup orange marmalade
3/4 cup sugar
1/2 cup water

In large bowl, combine all ingredients. Pour into a greased 11x7x2" baking dish. Bake, uncovered, at 350* for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers.