Cranberry Relish Better Than the Can

 

Healthy Cranberry Relish Recipe For Thanksgiving | Lighten Up

Video taken from the channel: POPSUGAR Fitness


 

How to Make Mini Cheesecakes with Cranberry Sauce | Hilah Cooking

Video taken from the channel: Hilah Cooking


 

Cranberry Orange Relish Recipe | Thanksgiving Menu Collab

Video taken from the channel: Old World Home


 

How to Make Cranberry Relish

Video taken from the channel: The Stay At Home Chef


 

Cranberry Sauce Gordon Ramsay’s Ultimate Christmas

Video taken from the channel: Gordon Ramsay


 

45THLOWSKI X CRANBERRY SAUCE PROD BY. BLASIAN BEATS

Video taken from the channel: 45THLOWSKI THELIGHTISREAL


 

Cranberry Relish // Tiny Kitchen Big Taste

Video taken from the channel: Tiny Kitchen Big Taste


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.

1 can (14 ounces) whole-berry cranberry sauce. 2 tablespoons orange juice. 1 teaspoon grated orange zest. 1/2 teaspoon salt.

View Recipe.

List of related literature:

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.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

cranberry by way of relish.

“Jack and Jill: A Village Story” by Louisa May Alcott
from Jack and Jill: A Village Story
by Louisa May Alcott
Applewood Books, 2012

At truck stops, roadside cafés, and homes, main-dish salads with vinegar were a staple for me.

“The Healing Powers of Vinegar (3rd edition)” by Cal Orey
from The Healing Powers of Vinegar (3rd edition)
by Cal Orey
Kensington Books, 2008

We’re big fans of the recipe for raw cranberry relish on the back of the Ocean Spray bag, but there are times when we need more zing.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

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.

“The Absolute Best Dump Cake Cookbook: More Than 60 Tasty Dump Cakes” by Rockridge Press
from The Absolute Best Dump Cake Cookbook: More Than 60 Tasty Dump Cakes
by Rockridge Press
Callisto Media Incorporated, 2014

Into the mustard, I mix cranberry sauce to add a

“New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup” by Marjorie Druker, Clara Silverstein
from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup
by Marjorie Druker, Clara Silverstein
Thomas Nelson, 2007

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.

“The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life” by Bethenny Frankel, Eve Adamson
from The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life
by Bethenny Frankel, Eve Adamson
Atria Books, 2010

It takes about 200 cranberries to make one can of cranberry sauce (foodreference.com, http://www.foodreference.com/html/fcranberries.html).

“Herbal Medicine: Biomolecular and Clinical Aspects, Second Edition” by Iris F. F. Benzie, Sissi Wachtel-Galor
from Herbal Medicine: Biomolecular and Clinical Aspects, Second Edition
by Iris F. F. Benzie, Sissi Wachtel-Galor
CRC Press, 2011

Variation: Zesty cranberry sauce is made the same way by omitting currant jelly and adding a bit of sugar.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

Cranberries are used in relish, canned sauce, pies, and preserves.

“The Encyclopedia of Nutrition and Good Health” by Robert A. Ronzio
from The Encyclopedia of Nutrition and Good Health
by Robert A. Ronzio
Facts On File, 2003

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

61 comments

Your email address will not be published. Required fields are marked *

  • 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!