You’re going to love our cranberry relish — not only is it a healthy variation, you don’t even need to turn on the stove to make it! Better yet, it doesn’t look like the jiggly store-bought stuff. Instead, it’s fresh and tangy with just a hint of sweetness, and you can actually see that there are real cranberries that went into the recipe. Bust out your blender or food processor and get ready to wow guests! Subscribe to POPSUGAR Fitness! http://www.youtube.com/subscription_center?add_user=popsugartvfit. Visit our website for more great workouts and fitness tips! http://www.fitsugar.com. Are we friends yet? Join us on Facebook! https://www.facebook.com/POPSUGARFitness. Get the latest updates via Twitter! https://twitter.com/#!/POPSUGARFitness
Make mini cheesecakes with homemade cranberry sauce topping are perfect for your holiday dessert table! Quick and easy cheesecakes made in a muffin tin top them with any fruit sauce you like! New cooking videos every Thursday! Subscribe to be notified when I release a new video!: http://goo.gl/nNMmxs. Mini Cheesecake recipe at http://hilahcooking.com/cranberry-mini-cheesecakes/. Check out all my video recipes: https://www.youtube.com/user/hilahcooking. SOCIAL MEDIA. Facebook: http://www.facebook.com/hilahcooking. Twitter: http://twitter.com/hilahcooking. Pinterest: http://pinterest.com/hilahcooking/. Instagram: http://instagram.com/hilahcooking. Hilah Cooking is a short-form, educational web cooking show focused on making cooking FUN! I show you simple, low-cost recipes with a Texas flair. Everything from how to make tortillas, to churros, to how to poach an egg. Basic cooking techniques and delicious home cooking recipes. New videos every Thursday! My cookbooks and classes https://hilahcooking.mykajabi.com/. For over 450 video recipes and contact information, visit http://hilahcooking.com
Thanksgiving is next week already and if you want to try something fresh and delicious, give this recipe a go! And if you need more recipe inspiration, check out these lovely ladies: Elle Lindquist https://youtu.be/281XwW9FjLs. [Garlic, Apple and Bacon Roasted Turkey]. Arianna Pflederer https://youtu.be/FzjGZIreSSI. [Cinnamon Sugar Crumble Sweet Potato Casserole]. According to Anna https://youtu.be/U1bAtszcPWU. [Baked Mac and Cheese]. Cozy Cakes Cottage https://www.youtube.com/watch?v=Wxll6QjzgAI&feature=youtu.be. [Pumpkin Sandwich Cookies]. Bits of Paradis https://www.youtube.com/watch?v=bFBRj4biPeY. [Apple Dumplings]. Find great deals on your Thanksgiving ingredients on Vitacost! GET $10 CREDIT TOWARDS YOUR FIRST PURCHASE AT VITACOST: http://goo.gl/2O9zpa. CONNECT WITH ME ON INSTAGRAM @mysocalledhome OR ON PINTEREST @www.pinterest.com/myso_calledhome. SNAIL MAIL: Hilary @ My So-Called Home. P.O. Box 5644. Somerset, NJ 08875. *Links may contain affiliates. Thank you for supporting the companies that keep My So-Called Home going:)
This Quick and Easy Cranberry Relish is full of fresh and zippy flavors and will easily become a favorite for your holiday meals, potlucks, parties, and more! _⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ _ PRINTABLE RECIPE: ��️ https://thestayathomechef.com/cranberry-relish/ ��️. ⭐FOOD PROCESSOR: https://amzn.to/2JAsRHu (affiliate)⭐. ������������������. ✅Ingredients. • 12 ounces fresh cranberries. • 1 seedless orange unpeeled. • 1 Granny Smith apple peeled, cored. • 3/4 cup sugar. ✅Instructions. 00:02:33 Quick recap Cranberry Relish recipe. 1️⃣ 00:00:17 Rinse cranberries and pick out any soft ones and discard. Drain and place into a food processor.. 2️⃣ 00:00:34 Cut the orange into 8 sections, leaving the peel on. Cut the peeled and cored apple into 8 sections as well. Transfer to food processor.. 3️⃣ 00:01:10 Pulse fruits in the food processor until everything is minced into small pieces. Be careful not to over pulse.. 4️⃣ 00:01:21 Stir in sugar. Transfer to a serving bowl and let sit 30 minutes before serving.. RECIPE NOTES: A food processor is the ideal kitchen tool to make cranberry relish as all of the ingredients need to be finely chopped. Other tools like a NutriBullet or a good blender may also be used to make a cranberry relish. Making this without the aid of a kitchen tool could prove difficult, but you certainly can finely chop everything with a good chef’s knife.. ������������������. Thanks for watching! Don’t forget to push “LIKE,” leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.. SUBSCRIBE to my channel: http://youtube.com/thestayhomechef. FACEBOOK: The Stay At Home Chef. INSTAGRAM: TheStayAtHomeChef. PINTEREST: The Stay At Home Chef. TWITTER: TheStayHomeChef. CONTACT ME: [email protected] ⭐⭐⭐⭐⭐. The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more! ⭐⭐⭐⭐⭐
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SUBSCRIBE to Tiny Kitchen Big Taste for new videos: https://tinyurl.com/tinykitchenTV. It’s Tiny Kitchen Big Taste’s Thanksgiving and Chill month where you can make this great Cranberry Relish a couple days in advance so that on Thanksgiving Day, you have more time to actually give THANKS and CHILL! Move over Cranberry Sauce, there’s a new cat in town! (See Ingredients/Full Recipe below and at https://tinykitchentv.com/). -- SO WHAT YOU’RE GONNA NEED IS: (2) cups Fresh Cranberries: https://amzn.to/2FmpTbg. (1/2) Apple: https://amzn.to/2DBTsUx. (1/2) Orange: https://amzn.to/2T5eHT8. (1/4) cup Crushed Pineapple: https://amzn.to/2qIMHrF. (1/4) cup Sugar: https://amzn.to/2OInHKH. (1) Tablespoon Grand Marnier (optional): https://drizly.com/. YOU’LL ALSO NEED: Tiny Kitchen Food Processor: https://amzn.to/2Fm7kE0. Melon Baller (optional): https://amzn.to/2qS9PEh. Sharp Knife: https://amzn.to/2REB4gB. . -- FOLLOW TINY KITCHEN BIG TASTE: Website: http://TinyKitchenTV.com. Facebook: https://www.facebook.com/TinyKitchenB…. Instagram: https://www.instagram.com/tinykitchentv/. Twitter: https://twitter.com/tinykitchentv. Pinterest: https://www.pinterest.com/tinykitchentv/. This is not a sponsored video. All products purchased by Fucci.. #tinykitchenTV #tkbt #bringit #inthetk
Preheat oven to 350°F (176ºC). Toast mustard seeds in a dry, small saucepan over medium-low heat, rolling around in pan often, until the seeds start to pop, about 3 minutes. Remove from heat and add red onion, raisins, maple syrup, vinegar, allspice and 1/2 teaspoon salt (mixture will sputter a bit). Stir well to dissolve salt.
Cranberry relish can be served alongside roasted meats such as turkey or ham. It can also be spooned over a block of cream cheese and served as a dip with crackers. I also enjoy a spoonful of relish with vanilla yogurt, or as a topping for pancakes or waffles. Review Body: I have been making this relish for over 50 years as it was my mother’s most favorite way to prepare cranberries.
I only use about 1/4 cup of sugar. Review Rating: 5. To make-ahead: Cranberry relish can be made ahead and stored in the refrigerator for up to 2 weeks. To freeze: Store cranberry relish in a freezer safe container for 2-3 months. To use, remove it from the freezer and thaw it in the refrigerator.
More. Place goji berries with soaking water, dates, chopped ginger and some maple syrup in food processor and process until it becomesa sauce. Add ¼ of the chopped cranberries into the food processor and pulse until mixed.
Transfer contents of food processor into the. Instructions. In a large, heavy saucepan, add sugar, juice and cinnamon and grated ginger. Cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil, about 3 minutes. In a colander, rinse and pick over the cranberries to remove any mushy ones.
Borrowing from the flavors of the Southwest, this uncooked cranberry relish uses jalapeno, lime, cilantro, and cumin to add an unusual twist to a classic accompaniment to turkey. By Donna Lasater; Three Cranberry Relish. An easy to prepare, cooked, cranberry relish. Goes great with ham, poultry and pork. This recipe was graciously shared with me by a Jamaican friend, many years ago.
It makes a delicious sauce, different from any other cranberry sauce I’ve ever tasted or made. It does not “gel” but you do want to cook it long enough to make a good, thick consistency. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer.
If you are looking for ways to use leftover Cranberry Relish, look no further! My favorite seasonal foods revolve around cranberries. I love combining tart with sweet and savory, a common theme throughout my recipes.
I love contrasts. Needless to say, I like to have a fresh batch of cranberries for as long as they’re in season. I also tend to buy out stores of their cranberries and freeze as. Ingredients. 6 cups sliced peeled fresh beets.
In 3-quart saucepan, heat 1 bag (12 ounces) cranberries, 1/4 cups packed brown sugar, 1/4 cup balsamic vinegar, and 1/2 cup water to boiling over high heat, stirring.
Instead of canned cranberry sauce, you can cook fresh cranberries with 1 cup sugar and 1 cup water, stirring often, until they pop open easily when you put pressure on them with a spoon.
Cranberry sauce: Cook 1 bag of fresh or frozen cranberries ( • H pound) with 1 cup of water and 1 cup of sugar over medium heat until the mixture bubbles and the cranberries pop.
Cream cheese at room temperature for 8h? ( 0:45) Adding eggs directly to the mixing bowl?! ( 3:19) Glass bowl on hot grill?!? ( 6:40) Geeeeeeez! You had me at the edge of my seat the whole episode…definitely living on the edge.
“lightly crush four cardamom pods” as he grabs and crushes five cardamom pods. “add a couple of star anise” three in the pan “the star anise adds a real sort of anisey flavor”
in all fairness it probably is hard to make a cooking guide after doing that much coke
Holy shit, this tasted so amazing!!! Just tried it, added a touch of cinnamon (very little) while caramelizing the sugar and it turned out amazing! I love cooking, it’s what you make of it!!!!!!!!
you’re so energetic and passionate about what you do!!very delicious, yummy, healthy cranberry relish!!awesome recipe so beautifully presented with detailed ingredients and your expert tips!!
Just made this but when I tipped the cranberries in the molten sugar solidified into lumps of er, toffee I suppose and thinking about it, the cranberries were cold so not surprising really but didn’t seem to happen to Gordon!!!
I used Monkfruit Sweetner as a sub for the sugar which is a lot better than regular sugar. Zero carbs, glycemic, calories, keto approved and it is a 1:1 sugar replacement.
I love cranberry relish but I haven’t had it in years! This looks wonderful I really like this recipe with the sweet and tangy mix of flavors! And prep anything that can be made ahead is a huge plus! ��
core, peel, and thinly slice 2 apples, set aside add 150g caster sugar to pan add star anise lightly crush 4 cardamon pods and add ( bring pan to medium heat? he didn’t say. be careful not to burn the sugar ) wait for sugar to melt and form a dark caramel add cranberries let caramel blister the cranberries after cranberries have broken down, add apple add salt and pepper deglaze pan with port add zest of orange add juice of orange cook on low heat for 5-10 minutes
can make 3-4 days ahead kept in fridge, then bring up to room temperature to serve
errr I dunno Gordon. Cardamom pods are pretty disgusting if you bite into one. I’m going to use a coffee grinder to grind them to a powder, but I’m tellin ya biting into a cardamom pod is a pretty awful experience.
I just made homemade cranberry sauce for Thanksgiving. I used the “Serious Eats” recipe with orange peel and cinnamon. It’s delicious. But I’ve been wondering… Yes, I will serve it proudly on my Thanksgiving table but I could never figure out what it goes well with? If it’s just a condiment next to your Turkey most people don’t eat it. This year I’m going to try something different. I am going to make homemade biscuits using a simple Thomas Keller recipe online. I’ve made them before. Simple and delicious. But this time when my guests sit down at the table I am going to first serve them hot biscuits, fresh from the oven, butter, honey, and cranberry sauce. Maybe I will serve spiced hot wine with this too. This will be the appetizer before the rest of the dinner comes out. Yes, it’s different from the typical charcuterie platter but I’m tired of sitting down for Thanksgiving dinner and already being full. Who doesn’t like hot biscuits? Anyway, I want to make the cranberry sauce the star of the show, not just a condiment people forget about. The reason why I’m posting this is I’m wondering what other ways I can make cranberry sauce shine rather than just condiment on the side? Please leave me your suggestions.
I loved it but the next time I make it I will eliminate the zest. It made it a little too tart for my taste. Also, don’t forget to remove the Star Anise and the Cardamom before serving.
I so much love cranberries, I’ll even eat them raw. No kidding. This looks so good, I just might as for a mixer this X-mas so I can make more of what you demonstrate for us. Thanks, Hilah. You’re wonderful.
I sometimes make baked cheesecakes with the whisk attachment, whiping in as much air as possible to make a mouse like, fluffy texture. Makes a fun change. Basically if a recipe book says something I gotta try the opposite just to see what they’re talking about. The thick dense cheesecake is nice, but the light ones are really good too.
I thought about adding a dash of salt to mine, and maybe cinnamon…. never thought to add pepper. And I don’t think I’ve ever heard of the other two spices before! LOL! I would totally try it like this though. So long as he isn’t adding orange peels! Gross!
Ingredients: 1. 150g or 2/3 cup of caster sugar 2. About two to three star anise 3. Four cardamom pods 4. Small bowl of fresh cranberries 5. Two apples 6. Pinch of salt and pepper (about 1 teaspoon) 7. Port wine 8. Orange zest/fresh orange juice
Chef Ramsay, I made this for my guests of 27 Thanksgiving dinner. It was the star of the show! Such flavors, such appreciation by everyone, it was truly a hit. Thank you.
Not sure why all the negative comments. This will be my 2nd year making this sauce just as chef Ramsay shows on the video, and my family loves it! PROTIP: if you find yourself burning the sugar when caramelizing, start with sugar and add a bit of water. Its not as professional but as the water boils it leaves you with an easier way to caramelize the sugar.
Just wanted to let you know I made this for my family for Thanksgiving dinner and it was absolutely wonderful and looked lovely on my table. I made quite alot and I put some in little mason jars to give to a few of my neighbors they loved it. Thank you so much for sharring God bless ����
I did not have whole star anise and cardamom. I used anise seeds 1/2 tsp and 1/2 tsp ground cardamom. I am not sure how prominent the spices should be in this dish, but I can tell you what I used is plenty if not too much. This dish has a almost floral licorice taste the way I made it. Is this what I should expect?
I had this weird magnetism to your vids and was like wow, you are my spirit animal. Then I researched some more about you and you are simply amazing, thank you for the vids as they are truly awesome and authentic. Cacio e pepe was spot on as well as this recipe, family fav. Thank you!
they aren’t mini, they are FUN SIZE! I love cheesecake, and my goodness these look awesome. what a great addition to any holiday party. thank for sharing:-)
I followed (yes guys FOLLOWED) the recipe around an hour ago and I must admit the end result tastes absolutely fabulous and I am sure it will only get better for tomorrow. As for all the negative people on here, don’t worry guys as McDonald are opening 54 restaurants in the U.K. On Christmas Day. Enjoy your Mcchicken sandwich won’t you.
I make this every Thanksgiving also. Last year I added a sprinkle of cinnamon and it just seemed to really compliment the orange in the relish. I love the freshness of this recipe. ��
I make this every Thanksgiving also. Last year I added a sprinkle of cinnamon and it just seemed to really compliment the orange in the relish. I love the freshness of this recipe. ��
I made this recipe last year and my guests said it was the best cranberry sauce they had ever eaten. I’m making it again this afternoon for Christmas Dinner.
Yum Hilary! You keep the skin on the orange, interesting! I need to buy a bigger food processor. Mine is teeny tiny! Great recipe! I will try it! Take CareBrandis
Yum! I can see topping sliced turkey w/ this. And it’s so easy..your top is adorable & you look great! You have that pregnancy glow. Thanks for sharing:) happy holidays
I never thought to use the food processor! So clever! I’ve always simmered the cranberries with the sugar and then added small pieces of orange rind and walnuts.
Just ordered 3 of Gordon Ramsay cookbooks can’t wait to add them to my jamie Oliver cookbooks I have 3 Jamie Oliver cookbooks and waiting on the arrival on my Gordon Ramsay cookbooks
This recipe brought back memories, my Grandmother made this. I not sure how she made it because I’m sure she didn’t have a food processor. I always enjoyed it,Not sure why I never made it but I must make it this year for Christmas.
Thanks for this recipe! I love cranberry sauce and I bet with the orange zest included, this fresh version is great. Hope you and your family have a blessed Thanksgiving!:)
Thank you for the recipe Chef Ramsay!! This looks really good and I cant wait to cook it for my family. It will be a blissful taste and memories on the dinning table in Christmas ��❤️
I have actually never seen a real cranberry recipe, we always just had the canned once haha. This looks way tastier though, haha. It was fun doing this collab with you ladies:)
This looks so easy and yummy! It reminds me of the episode of Friends where Monica wants Phoebe’s grandmother’s cookie recipe. It turns out that it is on the back of the Nestle Tollhouse bag!
I’ve always just had the canned cranberry sauce, because I thought homemade cranberry sauce was way out of my league. But this I can do! So excited to try it! Thanks so much for sharing!:)
Hi Hilah, I am going to bake these cream cheese mini cakes this weekend. I am new to baking though. Can I keep them in room temperature after I Baked or do I need to put them back in the fridge after it’s cool? I lived in Singapore with humid weather. Your advice is much appreciated. Thank you.
HILARIOUS,,, SHE is sooooo UNINTERESTED in what shes doing… uhhhhh Kind of…uhhhh whatever! Why do you even bother girl,,, Its very OBVIOUS this girl cant bake worth shit
this is wonderful. i know longer have to count on others to bring this,i can now make my own.super easy.thank you so much for sharing with us today.VERY NICE.
Have you tried the roasted pineapple and habanero sauce from heb?? I live in kyle so its available at HEB plus, but that stuff would be awesome on these. They had a recipe for a coconut chiffon pie with this sauce incorporated into it….it was definitely something I fell in love with.
Have you tried the roasted pineapple and habanero sauce from heb?? I live in kyle so its available at HEB plus, but that stuff would be awesome on these. They had a recipe for a coconut chiffon pie with this sauce incorporated into it….it was definitely something I fell in love with.
It’s funny how you guys have to leave out things overnight to get ingredients to room temperature.. Like, leave a butter or cream cheese here where I live for a good 2-5 minutes in the counter and they’ll melt lmao.
Thank you so much for the delicious recipe!! I just used your recipe for my Thanksgiving dinner cranberry sauce. It came out amazingly delicious. Although I didn’t have cardamom still came out delish. Can’t wait to learn more from you. Happy Indigenous people day!!!
why do chefs always have to be extra? put the freaking cranberry,sugar, and oj in a pot and call it a day. no, they have to add the kitchen sink and the stove. chuuuuuuuuuuuuuuuuuups.
Hi we appreciate your love to our channel we always return love back very nice recipe thanks for sharing nice editing can’t beat fresh cranberries so good for you take care and thanks again you rock bro lefted a awesome likeee
I live in Costa Rica and the eggs are always at room temp. You mentioned using room temp eggs. Are there any recipes you know of that require using chilled eggs? (This is probably a dumb question.) Maybe I should start storing some in the fridge and some at room temp.
My mom taught me how to make this, we called it grandma’s cranberry relish. I even grind it-in her old fashioned hand crank metal grinder. so simple but so good. i grind mine outside, i attach the grinder to our picnic table over a plastic tub to catch the juices which stain. one orange, one bag of cranberries a handful of walnuts. If its a bad year for cranberries, add a couple tablespoons of canned whole cranberries or 1/4 cup sugar. She always made it a couple days in advance. This keeps a couple weeks in a tupperware container in the fridge. Great on a turkey sandwich.
Yummy mini cheesecakes with cranberry-ginger sauce on top! These would be fantastic for Thanksgiving. They are fast and easy to make and totally delicious!
This is the exact recipe I make, only I use sugar. I’m going to try your version with maple syrup! Now, I want you to try part of my version & use Granny Smith apples instead of red! I think you’ll love it!
Cream cheese at room temperature for 8h? ( 0:45) Adding eggs directly to the mixing bowl?! ( 3:19) Glass bowl on hot grill?!? ( 6:40) Geeeeeeez! You had me at the edge of my seat the whole episode…definitely living on the edge.
“lightly crush four cardamom pods” as he grabs and crushes five cardamom pods.
“add a couple of star anise” three in the pan
“the star anise adds a real sort of anisey flavor”
in all fairness it probably is hard to make a cooking guide after doing that much coke
Holy shit, this tasted so amazing!!! Just tried it, added a touch of cinnamon (very little) while caramelizing the sugar and it turned out amazing! I love cooking, it’s what you make of it!!!!!!!!
you’re so energetic and passionate about what you do!!very delicious, yummy, healthy cranberry relish!!awesome recipe so beautifully presented with detailed ingredients and your expert tips!!
Just made this but when I tipped the cranberries in the molten sugar solidified into lumps of er, toffee I suppose and thinking about it, the cranberries were cold so not surprising really but didn’t seem to happen to Gordon!!!
I used Monkfruit Sweetner as a sub for the sugar which is a lot better than regular sugar. Zero carbs, glycemic, calories, keto approved and it is a 1:1 sugar replacement.
I love cranberry relish but I haven’t had it in years! This looks wonderful I really like this recipe with the sweet and tangy mix of flavors! And prep anything that can be made ahead is a huge plus! ��
core, peel, and thinly slice 2 apples, set aside
add 150g caster sugar to pan
add star anise
lightly crush 4 cardamon pods and add
( bring pan to medium heat? he didn’t say. be careful not to burn the sugar )
wait for sugar to melt and form a dark caramel
add cranberries
let caramel blister the cranberries
after cranberries have broken down, add apple
add salt and pepper
deglaze pan with port
add zest of orange
add juice of orange
cook on low heat for 5-10 minutes
can make 3-4 days ahead kept in fridge, then bring up to room temperature to serve
errr I dunno Gordon. Cardamom pods are pretty disgusting if you bite into one. I’m going to use a coffee grinder to grind them to a powder, but I’m tellin ya biting into a cardamom pod is a pretty awful experience.
I just made homemade cranberry sauce for Thanksgiving. I used the “Serious Eats” recipe with orange peel and cinnamon. It’s delicious. But I’ve been wondering… Yes, I will serve it proudly on my Thanksgiving table but I could never figure out what it goes well with? If it’s just a condiment next to your Turkey most people don’t eat it. This year I’m going to try something different. I am going to make homemade biscuits using a simple Thomas Keller recipe online. I’ve made them before. Simple and delicious. But this time when my guests sit down at the table I am going to first serve them hot biscuits, fresh from the oven, butter, honey, and cranberry sauce. Maybe I will serve spiced hot wine with this too. This will be the appetizer before the rest of the dinner comes out. Yes, it’s different from the typical charcuterie platter but I’m tired of sitting down for Thanksgiving dinner and already being full. Who doesn’t like hot biscuits? Anyway, I want to make the cranberry sauce the star of the show, not just a condiment people forget about. The reason why I’m posting this is I’m wondering what other ways I can make cranberry sauce shine rather than just condiment on the side? Please leave me your suggestions.
I loved it but the next time I make it I will eliminate the zest. It made it a little too tart for my taste. Also, don’t forget to remove the Star Anise and the Cardamom before serving.
I so much love cranberries, I’ll even eat them raw. No kidding. This looks so good, I just might as for a mixer this X-mas so I can make more of what you demonstrate for us. Thanks, Hilah. You’re wonderful.
I’m not sure I would go for this. But I know my younger brother would go NUTS for it. He LOVES pretty much anything with cranberries.
Yum! That looks amazing! I make a similar one with the whole berry cranberry sauce, but I imagine the fresh cranberries make such a difference!
I sometimes make baked cheesecakes with the whisk attachment, whiping in as much air as possible to make a mouse like, fluffy texture. Makes a fun change.
Basically if a recipe book says something I gotta try the opposite just to see what they’re talking about. The thick dense cheesecake is nice, but the light ones are really good too.
I thought about adding a dash of salt to mine, and maybe cinnamon…. never thought to add pepper. And I don’t think I’ve ever heard of the other two spices before! LOL! I would totally try it like this though. So long as he isn’t adding orange peels! Gross!
Wouldn’t keeping the rine on the oranges make the sauce bitter? I thought you were only suppose to do very little of the rine for like a zest.
Ingredients:
1. 150g or 2/3 cup of caster sugar
2. About two to three star anise
3. Four cardamom pods
4. Small bowl of fresh cranberries
5. Two apples
6. Pinch of salt and pepper (about 1 teaspoon)
7. Port wine
8. Orange zest/fresh orange juice
I attempted this on Thanksgiving night and it ruined my sauce. The caramelized sugar turned into hard candy and we couldn’t even get it off the pot!:(
Chef Ramsay, I made this for my guests of 27 Thanksgiving dinner. It was the star of the show! Such flavors, such appreciation by everyone, it was truly a hit. Thank you.
Not sure why all the negative comments. This will be my 2nd year making this sauce just as chef Ramsay shows on the video, and my family loves it! PROTIP: if you find yourself burning the sugar when caramelizing, start with sugar and add a bit of water. Its not as professional but as the water boils it leaves you with an easier way to caramelize the sugar.
Just wanted to let you know I made this for my family for Thanksgiving dinner and it was absolutely wonderful and looked lovely on my table. I made quite alot and I put some in little mason jars to give to a few of my neighbors they loved it. Thank you so much for sharring God bless ����
So question, does it matter what type of port wine is used for the cranberry sauce? I googled and found different types of port wine out there.
This recipe is brilliant and so easy and the end result is amazing but cranberries are tiny and expensive where I live so what can I use instead?
wow i tried out this recipe and my family absolutely loved it! you have such wonderful cooking ideas and you are a huge inspiration to me!
I did not have whole star anise and cardamom. I used anise seeds 1/2 tsp and 1/2 tsp ground cardamom. I am not sure how prominent the spices should be in this dish, but I can tell you what I used is plenty if not too much. This dish has a almost floral licorice taste the way I made it. Is this what I should expect?
I had this weird magnetism to your vids and was like wow, you are my spirit animal. Then I researched some more about you and you are simply amazing, thank you for the vids as they are truly awesome and authentic. Cacio e pepe was spot on as well as this recipe, family fav. Thank you!
they aren’t mini, they are FUN SIZE! I love cheesecake, and my goodness these look awesome. what a great addition to any holiday party. thank for sharing:-)
8 solid hours of Non-Refrigerated Cream-Cheese. When the directions tell you not to do that! Hilah, you are a such a Renegade!:D
These look awesome. I could also see them with a Huckleberry sauce over them too!
I followed (yes guys FOLLOWED) the recipe around an hour ago and I must admit the end result tastes absolutely fabulous and I am sure it will only get better for tomorrow. As for all the negative people on here, don’t worry guys as McDonald are opening 54 restaurants in the U.K. On Christmas Day. Enjoy your Mcchicken sandwich won’t you.
I make this every Thanksgiving also. Last year I added a sprinkle of cinnamon and it just seemed to really compliment the orange in the relish. I love the freshness of this recipe. ��
I make this every Thanksgiving also. Last year I added a sprinkle of cinnamon and it just seemed to really compliment the orange in the relish. I love the freshness of this recipe. ��
I made this recipe last year and my guests said it was the best cranberry sauce they had ever eaten. I’m making it again this afternoon for Christmas Dinner.
Most people cook the cranberries (about 10 minutes) along with orange juice. Never knew it could be made “raw”! Live and learn:-)
Yum Hilary! You keep the skin on the orange, interesting! I need to buy a bigger food processor. Mine is teeny tiny! Great recipe! I will try it! Take CareBrandis
Yum! I can see topping sliced turkey w/ this. And it’s so easy..your top is adorable & you look great! You have that pregnancy glow. Thanks for sharing:) happy holidays
I never thought to use the food processor! So clever! I’ve always simmered the cranberries with the sugar and then added small pieces of orange rind and walnuts.
Just ordered 3 of Gordon Ramsay cookbooks can’t wait to add them to my jamie Oliver cookbooks I have 3 Jamie Oliver cookbooks and waiting on the arrival on my Gordon Ramsay cookbooks
I can almost taste this! Yum! So refreshing and I love how quick it is, too. That’s always a bonus during holiday meal prep.:) Thanks for sharing!
This recipe brought back memories, my Grandmother made this. I not sure how she made it because I’m sure she didn’t have a food processor. I always enjoyed it,Not sure why I never made it but I must make it this year for Christmas.
Thanks for this recipe! I love cranberry sauce and I bet with the orange zest included, this fresh version is great. Hope you and your family have a blessed Thanksgiving!:)
Thank you for the recipe Chef Ramsay!! This looks really good and I cant wait to cook it for my family. It will be a blissful taste and memories on the dinning table in Christmas ��❤️
I have actually never seen a real cranberry recipe, we always just had the canned once haha. This looks way tastier though, haha. It was fun doing this collab with you ladies:)
This looks so easy and yummy! It reminds me of the episode of Friends where Monica wants Phoebe’s grandmother’s cookie recipe. It turns out that it is on the back of the Nestle Tollhouse bag!
I’ve always just had the canned cranberry sauce, because I thought homemade cranberry sauce was way out of my league. But this I can do! So excited to try it! Thanks so much for sharing!:)
Hi Hilah, I am going to bake these cream cheese mini cakes this weekend. I am new to baking though. Can I keep them in room temperature after I Baked or do I need to put them back in the fridge after it’s cool? I lived in Singapore with humid weather. Your advice is much appreciated. Thank you.
HILARIOUS,,, SHE is sooooo UNINTERESTED in what shes doing… uhhhhh Kind of…uhhhh whatever!
Why do you even bother girl,,,
Its very OBVIOUS this girl cant bake worth shit
I dig your cooking style! You do your own thing an if you don’t do it like everyone does it OH WELL! Plus you make oy simple for anyone to follow! ��
this is wonderful. i know longer have to count on others to bring this,i can now make my own.super easy.thank you so much for sharing with us today.VERY NICE.
Have you tried the roasted pineapple and habanero sauce from heb?? I live in kyle so its available at HEB plus, but that stuff would be awesome on these. They had a recipe for a coconut chiffon pie with this sauce incorporated into it….it was definitely something I fell in love with.
Have you tried the roasted pineapple and habanero sauce from heb?? I live in kyle so its available at HEB plus, but that stuff would be awesome on these. They had a recipe for a coconut chiffon pie with this sauce incorporated into it….it was definitely something I fell in love with.
wow how delicious! Nice content bro. You are a real Hero. Good Job and Go ahead. we are being with you… May Allah bless you and your family
It’s funny how you guys have to leave out things overnight to get ingredients to room temperature.. Like, leave a butter or cream cheese here where I live for a good 2-5 minutes in the counter and they’ll melt lmao.
Thank you so much for the delicious recipe!! I just used your recipe for my Thanksgiving dinner cranberry sauce. It came out amazingly delicious. Although I didn’t have cardamom still came out delish. Can’t wait to learn more from you. Happy Indigenous people day!!!
why do chefs always have to be extra? put the freaking cranberry,sugar, and oj in a pot and call it a day. no, they have to add the kitchen sink and the stove. chuuuuuuuuuuuuuuuuuups.
Hi we appreciate your love to our channel we always return love back very nice recipe thanks for sharing nice editing can’t beat fresh cranberries so good for you take care and thanks again you rock bro lefted a awesome likeee
I live in Costa Rica and the eggs are always at room temp. You mentioned using room temp eggs. Are there any recipes you know of that require using chilled eggs? (This is probably a dumb question.) Maybe I should start storing some in the fridge and some at room temp.
My mom taught me how to make this, we called it grandma’s cranberry relish. I even grind it-in her old fashioned hand crank metal grinder. so simple but so good. i grind mine outside, i attach the grinder to our picnic table over a plastic tub to catch the juices which stain. one orange, one bag of cranberries a handful of walnuts. If its a bad year for cranberries, add a couple tablespoons of canned whole cranberries or 1/4 cup sugar. She always made it a couple days in advance. This keeps a couple weeks in a tupperware container in the fridge. Great on a turkey sandwich.
Yummy mini cheesecakes with cranberry-ginger sauce on top! These would be fantastic for Thanksgiving. They are fast and easy to make and totally delicious!
#thanksgivingrecipes #cranberryrecipes #cheesecake
Hi could i use dates in this recipe i don’t use maple syrup at all also how many dates would i use if i am going to make a lot of cranberry sauce?
This is the exact recipe I make, only I use sugar. I’m going to try your version with maple syrup! Now, I want you to try part of my version & use Granny Smith apples instead of red! I think you’ll love it!