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Cranberry Citrus Relish

Cranberry Citrus Relish

The recipe has been voted into our Hall of Fame. And thank God, it doesn't require a mold. It can easily be doubled and likely should be if you are serving more than 12 people.

See all cranberry recipes.

Ingredients

  • 12 Ounces fresh cranberries
  • 1 1/4 Cup sugar, plus more to taste
  • 1/2 Cup red wine
  • 1 cinnamon stick
  • 1/4 Cup crystallized ginger
  • 1 orange, unpeeled, sliced into discs, and seeded
  • 1 lemon, unpeeled, sliced into discs, and seeded
  • 1/4 Cup golden raisins
  • 2 Tablespoons water
  • Salt and pepper, to taste

Biltmore House Citrus Cranberry Relish Recipe

Orange liquer adds an unexpected flavor to this cranberry / pineapple / mandarin orange relish. Toasted pecans or walnuts add even more flavor and crunch. From my Biltmore House cookbook. Taking this to Mom's this year. Read more Chill at least 8 hours. See less

  • easy
  • differnt
  • impressive
  • relish
  • tart
  • cranberry
  • pineapple
  • mandarinoranges
  • pecans
  • orangeliquer
  • freeze-chill
  • easy
  • differnt
  • impressive
  • relish
  • tart
  • cranberry
  • pineapple
  • mandarinoranges
  • pecans
  • orangeliquer
  • freeze-chill

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  • 12 oz fresh cranberries
  • 1 c chopped fresh pineapple (drain if using canned)
  • 1 1/2 c mandarin oranges (drain if using canned)
  • 3 T Triple Sec or Cointreau (Grand Marineir if you have it)
  • 1/2 c sugar
  • 1 c pecans or walnuts, toasted, chopped and cooled

Ingredients

  • 12 oz fresh cranberriesshopping list
  • 1 c chopped fresh pineapple (drain if using canned) shopping list
  • 1 1/2 c mandarin oranges (drain if using canned) shopping list
  • 3 T triple sec or Cointreau (Grand Marineir if you have it) shopping list
  • 1/2 c sugarshopping list
  • 1 c pecans or walnuts, toasted, chopped and cooled shopping list

How to make it

  • Combine the cranberries, peinapple, oranges, liquer and sugar in a food processor and puls until coarsely chopped
  • Chill in the fridge for 8 hours or longer to develop the flavor
  • Fold in pecans to serve
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Wow im going make this one never put the pineapple in just oranges usually and the liqueur in to sounds great too thanks

The Cook

The Rating

Wow im going make this one never put the pineapple in just oranges usually and the liqueur in to sounds great too thanks

I'm a true chutney/relish/salsa kinda guy. This is a must for any holiday table, sparow. Thanks!
Lorraine

great thanksgiving dish thanks bunches


  1. Pour ginger ale and juices into a 2 gallon drink dispenser.
  2. Put cranberries, orange slices, lemon slices and lime slices on top.
  3. Refrigerate until served.
  4. This recipe will serve 25 people (it makes a lot!), so you can cut it down to make the amount that you need.

We would recommend serving it within 6 hours of making it.

If you are looking to save time, I recommend cutting the fruits ahead of time so you can throw it all together right before serving.


Cranberry-Pecan Relish

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We've got the perfect way to add a tasty pop of color to your holiday table. This Cranberry-Pecan Relish is sure to do the trick. Sweet cranberries, with light citrus notes and silky pecans, all come together in an instant to make a relish that will push your Thanksgiving dinner over the top. Just one bite and your friends and family will want to know where you got this cranberry-licious recipe!


Citrus-Cranberry Compote

Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.

Step 2

Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5–10 minutes. Chill until cold.

Step 3

Gently stir orange segments into compote. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before serving.

How would you rate Citrus-Cranberry Compote?

this is my favorite holiday desert , for Christmas and Thanksgiving , its not to sweet and very moist , is awesome with coffee, i posted it on my fb page , I always make 2at a time , because it bakes for one hour , just as easy to make 2 , while you are preparing

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12 Cranberry Sauce Recipes Perfect for Thanksgiving Dinner

Thanksgiving is the perfect time of year to catch up with the friends and family members you haven&rsquot seen in a while. But it wouldn&rsquot feel like Thanksgiving if you didn&rsquot sit down at a table to share a juicy turkey, mashed potatoes, stuffing, pumpkin pie, and cranberry sauce with them.

So, this Thanksgiving, why not make your meal stand out even more with a unique and delicious cranberry sauce recipe? You could spruce up your traditional recipe by adding other fruits to the mix for a much sweeter sauce or by adding spices for a more flavorful one. And if you love cooking with spirits, we didn&rsquot forget about you because we included a recipe that uses brandy for a smoky-flavored cranberry sauce. These cranberry sauce recipes are so good that you&rsquoll wow everyone who gets a taste of your upgraded cranberry sauce, whether you&rsquore doing a potluck with friends or sitting around the table with your family.


My Carolina Kitchen

Thanksgiving always means cranberry sauce to me. I’ve been making my own cranberry sauce for years and today I’m featuring some of my all time favorites that have appeared previously on My Carolina Kitchen, each with its own special twist and worthy of another showing. Each year I normally try a new cranberry sauce, but vertigo continues to give me problems so for now I’ll be sticking with these sure-to-please favorites.

The first is our traditional cranberry sauce flavored with red wine with a citrus undertone. I call it “French” cranberry sauce because of the red wine, even though the French don’t have a cranberry sauce that I know of. No matter how many new ones I try, this one will always be my favorite.

My Carolina Kitchen’s French Cranberry Sauce
A citrus twist on a classic – serves 12
Printable Recipe

1 (12 ounce) package of fresh or frozen cranberries
2 cinnamon sticks
1 cup dry red wine, preferably French
¾ cup to 1 ½ cups sugar, or to taste (I used 1 cup)
2 oranges, navel or tangerines

Put the cranberries (no need to thaw if they’re frozen) in a sauce pan with the one of the cinnamon sticks, red wine, and sugar. Zest the oranges and set aside half of the zest for a garnish. Add the remaining zest and the juice of both oranges to the cranberry mixture. Stir the cranberry mixture and bring to a boil. Partially cover the saucepan and simmer about 15 minutes, until the cranberries have burst. Remove from the heat, let cool, and discard the cinnamon stick. The sauce will firm up as it cools. It can be refrigerated, covered, for up to five days. At the last minute, using a microplane rasp style grater, grate a little cinnamon “dust” over the cranberry sauce and garnish with the remaining citrus zest. Serve at room temperature.

This cranberry sauce is a mixture of fresh cranberries and dried tart cherries, flavored with crème de cassis, a popular French black current-flavored liqueur commonly used in a Kir or a Kir Royale. The cherry flavor really comes through in this cranberry sauce and offers a new and exciting taste to the traditional.

Cranberry Sauce with Cassis and Dried Cherries
Cooking Light – serves 12
Printable Recipe

1 tablespoon canola oil
½ cup finely chopped shallots
2/3 cup dried tart cherries
½ cup crème de cassis (black currant-flavored liqueur)
¾ cup sugar
1 (12 ounce) package fresh cranberries
1 ½ teaspoons grated fresh lemon rind

Heat a medium saucepan over medium heat. Add oil, swirl to coat the pan. Add shallots and sauté for 4 minutes or until tender, stirring occasionally and taking care not to let them brown or burn. Add cherries, crème de cassis, sugar, and cranberries and bring to a boil. Reduce heat and simmer for 8 minutes or until cranberries began to pop, stirring occasionally. Remove from the heat and stir in the lemon rind. Cool to room temperature.

The next recipe is a relish and would be good with smoked turkey. It’s from a very old Cooking Light recipe and is fairly low in sugar compared to most cranberry sauces. It cooks for a relatively short period of time compared to most cranberry sauces.

Sweet & Sour Cranberry Relish
Adapted from an old Cooking Light recipe – serves 6
Printable Recipe

½ cup chopped onion
1 teaspoon minced garlic
2 cups fresh cranberries
6 tablespoons sugar
2 tablespoons water
2 teaspoons good cider vinegar

Coat a saucepan with cooking spray. Place over medium high heat until hot. Add the onions and garlic and sauté until tender. Add cranberries, sugar and water and bring to a boil. Cook 3 to 5 minutes or until mixture is thickened. Stir in the vinegar. It can be refrigerated, covered, for up to 3 days. Serve at room temperature.

This is a citrusy one flavored with dried figs and crunchy nuts. It is another relish and I really enjoyed the crunch of the nuts. My mother used to make a molded cranberry jelly with pecans and the nuts in this one brought back fond memories for me of my childhood. I can still see the pecan tree in the back yard and remember well what a chore it was to crack the pecans and separate the nuts from the shells.

Cranberry Fig Relish
Cooking Light – serves 12
Printable Recipe

1 cup fresh orange juice (about 4 oranges)
¾ cup chopped dried figs
½ cup dry red wine
½ cup granulated sugar
¼ cup packed brown sugar
1 (12 ounce) package fresh cranberries
1/3 cup chopped roasted fresh pecans or walnuts

Combine the orange juice, figs, and red wine in a medium saucepan. Bring to a boil, cover, reduce heat, and simmer 10 minutes. Add both sugars and the cranberries. Cook over medium heat for 10 minutes or until mixture is slightly thick and berries pop, stirring occasionally. Cool slightly. Stir in pecans. Cover and chill. If you make this a few days ahead, leave out the nuts until just before serving so they remain crunchy.

The last one is fresh cranberry relish and it’s important that you use fresh cranberries, not frozen ones, because the cranberries are not cooked in this recipe. The ingredients may sound a bit strange, but the fresh flavors of the cranberries and oranges are very refreshing. The relish just bursts in your mouth and the crunch of the nuts gives it a nice dimension. The first bite reminded me of fresh oranges flavored with cranberries and it looks like colorful sunrise on the plate.

Fresh Cranberry Relish
Adapted from Red Book magazine – makes 2 cups
Printable Recipe

1 (12-ounce) bag fresh cranberries (do not use frozen cranberries)
1 small navel orange (unpeeled), quartered or if large, cut into 1/8’s
¼ cup good orange marmalade
¼ cup sugar
¼ cup golden raisins, chopped
2 tablespoons prepared horseradish
½ cup chopped walnuts or pecans, toasted, plus a little for garnish
A half slice of fresh orange for garnish

In a food processor, roughly chop cranberries, oranges, sugar, raisins and horseradish to combine. (Check to make sure the oranges are fully incorporated before continuing.) Remove relish from processor and stir in the nuts. Cover and refrigerate until well chilled, about 2 hours. Relish can be made 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before serving and garnish with a chopped nuts and fresh orange slice.


Preparation

Step 1

Preheat oven to 350°. Slice ½ grapefruit, ½ orange, and 1 lemon crosswise into paper-thin rounds remove seeds. Toss in a medium bowl with sugar, oil, and kosher salt. Roast on a parchment-lined baking sheet until golden in spots and crisp, 20–30 minutes let cool.

Step 2

Meanwhile, cut all peel and white pith from remaining grapefruit, orange, and lemons. Working over a medium bowl, cut along sides of membranes to release segments into bowl discard membranes. Tear roasted citrus into pieces and toss with segments, breaking up larger segments. Stir in parsley season with sea salt.

Step 3

DO AHEAD: Citrus can be roasted and segmented 1 day ahead. Store roasted citrus wrapped tightly at room temperature cover and chill citrus segments.

How would you rate Roasted Citrus Relish?

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Here’s everything you’ll need to make this easy citrus spice cranberry sauce:

  • Cranberries— use fresh or frozen
  • Brown sugar— so much more flavor than granulated sugar
  • Orange juice— freshly squeezed is best but I’ve used bottled orange juice too
  • Orange zest
  • Cinnamon stick— just make sure to take it out before serving!
  • Ground cloves


How to Make Your Mandarin Orange Cranberry Sauce

This sauce is very flexible, and I'm going to quickly walk you through variations, in case you want to mix things up.

There are a couple of things that aren't optional. You definitely want to use whole canned cranberry sauce. Do NOT use the jellied kind of canned cranberry sauce, because this recipe is all about texture.

If possible, find one sweetened with sugar, rather than corn syrup, because I find you get a better result. It's not the end of the world if you use corn syrup-sweetened sauce, though.

You also can't skip the lemon juice or mandarin oranges. They are crucial to this recipe.

The recipe calls for raisins, but you can use currants or any chopped dried fruit of your choice. I like using chopped dried apricots sometimes - yum!

If you don't do nuts or just don't like walnuts, you've got some options. You can skip the walnuts completely, and this recipe is still lovely, but I do like it best with a little bit of nutty crunch. Instead of walnuts, you can use pistachios almonds, sunflower seeds, or pumpkin seeds. Make sure you choose roasted nuts, because they won't soften as much (though you do want them to soften a bit, so their flavor incorporates into the sauce).


Watch the video: Cranberry-Curd-and-Citrus Pavlova- Everyday Food with Sarah Carey (December 2021).