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Old 11-14-2010, 01:44 PM   #11
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We've made the following Cranberry-Raspberry relish for years. If we were not to make it, our daughter would disown us:

Cranberry Raspberry Relish
1 pound fresh cranberries, finely chopped
1 large or 2 small tart green apples, such as Granny Smith , peeled, cored, and finely diced
1 cup sugar
1/2 cup orange marmalade
10 oz package frozen unsweetened raspberries, thawed and drained
1 teaspoon lemon juice
Mix all ingredients in large bowl.
May be refrigerated, covered, for 1 month
Makes 6 cups; serves 12
Note: This recipe is particularly easy if you use a food processor to chop the apples and the cranberries. If you use a 12-ounce package of cranberries, you might want to cut the sugar down to 3/4 cup or to taste.
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Old 11-15-2010, 03:58 PM   #12
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Quote:
Originally Posted by suzyQ3 View Post
We've made the following Cranberry-Raspberry relish for years. If we were not to make it, our daughter would disown us:

Cranberry Raspberry Relish
1 pound fresh cranberries, finely chopped
1 large or 2 small tart green apples, such as Granny Smith , peeled, cored, and finely diced
1 cup sugar
1/2 cup orange marmalade
10 oz package frozen unsweetened raspberries, thawed and drained
1 teaspoon lemon juice
Mix all ingredients in large bowl.
May be refrigerated, covered, for 1 month
Makes 6 cups; serves 12
Note: This recipe is particularly easy if you use a food processor to chop the apples and the cranberries. If you use a 12-ounce package of cranberries, you might want to cut the sugar down to 3/4 cup or to taste.
This sounds lovely thank you.
kades
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Old 11-15-2010, 08:00 PM   #13
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Originally Posted by tmh425 View Post
My family likes this one. It's good even if you don't like cranberries.
2C dry Marsala
1/2C dried tart cherries
12 oz bag fresh cranberries
12 oz frozen dark sweet cherries (@2/3C), halved
1C golden brown sugar
2t minced fresh rosemary
1/2t ground allspice
Combine marsala & dried cherries in deep saucepan. Boil 'til reduced to 2/3C, @8 minutes. Mix remaining ingredients. Boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and it thickens. Transfer to bowl. Refrigerate until cold. (Can be prepared 1 week ahead). Makes @ 3C.
I'll bet this dish looks spectacular with the dark and light cherries combined with bright cranberries.
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Old 11-15-2010, 10:57 PM   #14
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It's very pretty, so great for presentation and with the marsala, my family calls it the "drunken cranberry dish" and everyone takes some home! It's also spectacular served with duck.
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Old 11-15-2010, 10:59 PM   #15
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Originally Posted by tmh425 View Post
It's very pretty, so great for presentation and with the marsala, my family calls it the "drunken cranberry dish" and everyone takes some home! It's also spectacular served with duck.
I'll have to try it! Thanks for the tip regarding the duck.
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Old 12-11-2010, 09:11 PM   #16
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Can you believe that after looking at all the recipes and deciding what I was going to do, there were no cranberries available in town the week before Thanksgiving? This is typical small-town stuff, but it is insane given that they're grown a couple of hours north of us and had been on sale (there are only two grocery stores in town). I bought the canned stuff, everyone was happy, and I didn't feel bad throwing the leftovers away.
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Old 12-12-2010, 02:43 AM   #17
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Thank you Suzy I am going to steal this and call it my own!
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Old 12-19-2010, 08:13 PM   #18
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Here is mine, everyone seems to really like it.

Grind up 1 package fresh cranberries. Into that, grind up on seedless orange, including the peel and 2 apples(peel and remove the core). Season to taste with sugar.

If the orange has a really thick peel, only use half that peel. If you use Clementines, use 2 since they are small and thin skinned.
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Old 12-19-2010, 08:14 PM   #19
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Sure looks like folks like to experiment with cranberry sauces and relishes. Some good options here.
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Old 01-13-2011, 05:40 PM   #20
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Thought I'd post mine.

Fresh/Frozen Cranberries (picked over).
Pure Grade B Maple Syrup.
Kosher Salt.

Thats it.
No water, just put the berries and syrup in a pot over medium heat and cook (covered) until they burst and the sauce thickens. Season w/Kosher Salt.
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