How do you make cranberry relish/sauce?

Answer 1

I made this last year, from the Everyday Food magazine, and it was the best sauce I've ever had, and super-easy to make. You can even make it in advance.

Cranberry/Grape Compote
Makes 4 cups

Ingredients
* 1 package (12 ounces) cranberries, fresh or frozen (no need to thaw)
* 3 cups seedless red grapes
* 1 cup sugar
* 1/8 teaspoon salt

Directions
1. In a large saucepan over medium-high, bring cranberries, grapes, sugar, and 1/2 cup water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes.
2. Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Refrigerate in an airtight container up to 2 weeks. Serve at room temperature.

Answer 2

Cranberry Fruit Conserve

1 (12 oz) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 cup water
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

--Ina Garten

Answer 3

Amaretto Cranberry Sauce


1 cup water

2 cups sugar

1 12 oz bags fresh cranberries

1/3 cup orange marmalade (Smuckers works best)

juice from 2 lemons

1/3 cup Amaretto

1/3 cup toasted slivered almonds

Mix water and sugar in saucepan and heat to boiling. Add cranberries and cook for about 5 minutes. Remove from heat. Add marmalade and lemon juice. Cool completely and add amaretto and almonds.

Pour into glass jars and chill. Keeps in refrigerator for months.

Note from DeDe: Wonderful with turkey and stuffing, but also fantastic as sauce over ice cream or pound cake, cheesecake, pudding, etc. This is a thin sauce and does not gel. I suppose you could add gelatin if you wanted a more solid presentation for a turkey side.
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cranberry relish

16 ounces fresh cranberries, rinsed
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon orange zest
Preparation
Combine all the ingredients in a saucepan and stir well. Cook over medium heat until the berries pop open, about 10 minutes. Skim the foam off the surface with a spoon and discard. Cool to room temperature. Refrigerate, covered, up to 3 months.

Answer 4

1 medium unpeeled orange -- scrubbed, halved, seeded and cut into 2-inch chunks

1 medium Granny Smith apple -- peeled, cored and cut into 2-inch chunks

1/4 medium unpeeled lemon -- scrubbed, seeded and cut into 2-inch chunks

2 cups fresh or frozen cranberries (1/2 pound)

1/2 cup sugar

1/2 cup coarsely chopped walnuts (about 2 ounces)





RECIPE METHOD


In a food processor, combine the orange, apple and lemon and pulse until finely chopped. Add the cranberries and pulse until the berries are coarsely chopped. Transfer to a bowl and stir in the sugar and walnuts.


MAKE AHEAD: The relish can be refrigerated for up to 1 week

Answer 5

1½ cups fresh cranberries
1⁄4 cup tomato ketchup
1⁄4 cup raspberry preserves
1 1⁄2 teaspoons hot sauce, or to taste
1 (1⁄4-inch thick) slice of a large onion
1 tablespoon prepared horseradish
2 tablespoons honey
Instructions
1. Place all ingredients in a food processor; pulse until smooth, yet chunky. Pause several times to scrape down the sides of the processor. Makes 1 1⁄2 cups.

Answer 6

Boil 1 cup of water with 1 cup of sugar. Add 4 cups of fresh cranberries. Boil and then reduce the heat. Simmer until the berries start to break, then your done. It will start to thicken as it sits. It will be chunky.

Answer 7

Easy. The recipe's on the bag.