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Middleboro's
Cranberry Cookbook
Condiments
Cranberry Relish
- 3 Cups cranberries (12oz bag)
- 1 Cup apple juice
- 1 Cup sugar
- 1/4 Tsp ground all spice
- 1 large apple, cored and chopped
Combine cranberries, apple juice, sugar
and all spice in medium size nonreactive pan. Bring to boiling. Lower heat, simmer uncovered 5 minutes.
Add chopped apple. Cook 5 minutes more.
Serve warm or chilled.
Submitted by the Leary Family
Cranberry Apple Relish
- 1 Navel orange
- 4 Cups fresh or frozen cranberries
- 4 Large red apples, peeled and grated
- 2 cups sugar
Finely grate outer orange rind and set aside. Peel off and discard white membrane. Slice the orange into 8 pieces. Place a fourth of the cranberries and orange slices in a food processor or blender. Process until evenly chopped. Transfer into a large bowl. Repeat until all cranberries and oranges have been chopped. Stir in the rind, apples and sugar, cover and refrigerate overnight or for at least 4 hours.
Yields 6 cups
Will keep 1 week in an air tight container or freeze in serving size containers.
Submitted by the Smith's
Shrimp and Spicy Cranberry Dip
- 1 10 ounce pkg frozen shrimp, peeled and deveined, or 10 ounce crab flavoredfish sticks
- 1 8oz can jellied cranberry sauce
- 1 1/2 tsp lemon juice
- 1 1/2 tsp Worcestershire sauce
- 1 tsp prepared horseradish
- 1/8 tsp ground red pepper
- 1/4 tsp bottle minced garlic or dash of garlic powder
If using shrimp; Bring 4 cups hot
water to a boil, then add shrimp and bring
to a boil again. Reduce heat, cover and simmer for 1 to 3 minutes until shrimp turns pink; drain. Place shrimp in ice water to chill quickly.
If using crab flavored fish sticks: Cut into 1-inch pieces.
While preparing fish, put cranberry sauce, lemon juice, Worcestershire sauce, horseradish, red pepper and garlic in a 2 cup microwave-safe measuring cup. In microwave on 100% power (High) cook for 2-4 minutes or until hot, stirring after 1 1/2 minutes. Serve warm with shrimp or fish sticks as dippers.
Makes 8 servings
Cranberry Sauce
Mix 2 cups water and 2 cups sugar in Dutch oven. Heat to boiling; boil 5 minutes. Stir in 4 cups cranberries. Heat to boiling; boil rapidly 5 minutes longer. Cool; cover and refrigerate at least 8 hours.
Cranberry-Ginger Relish
- 1 Can 16 ounces whole cranberry sauce
- 1 orange (pulp and peel), finely chopped
- 1/2 cup golden raisins
- 2 tablespoons finely chopped crystallized ginger
Mix all ingredients. Cover and refrigerate at least 3 hours.
Cranberry Orange Chutney
- 1 1/2 Cups fresh or frozen cranberries
- 1 Large orange, peeled, sectioned
- 1 cup firmly packed brown sugar
- 1/3 cup golden raisins
- 2 tablespoons chopped onion
- 1 teaspoon finely chopped crystallized ginger
- 1/4 teaspoon cinnamon
Microwave Instructions
In 8 cup microwave safe measuring cup or 1 1/2 quart microwave safe bowl, combine all ingredients; mix well. Cover with microwave safe waxed paper. Microwave on HIGH for 6 1/2 to 9 minutes or until cranberries pop open, stirring twice during cooking. Let stand until thickened and cool. Ladle into 2 clean 8 oz. jars; screw lid on firmly.
Store in refrigerator up to 3 weeks or freezer up to 3 months.
2 cups.
Cranberry Orange Relish
- 1 Cup sugar
- 1 tablespoon finely finely chopped crystallized ginger, if desired
- 1 package (12 ounces) fresh or frozen cranberries (3 cups)
- 1 unpeeled orange, cut into 1-inch pieces
Place sugar and ginger in medium bowl.
Place half of the cranberries and orange pieces at a time in food processor. Cover and process with short on-and-off motions about 15 seconds or until evenly chopped. Stir into sugar. Cover and refrigerate at least 24 hours to blend flavors but no longer that 1 week.
Serving suggestions: pork, ham or poultry.
Makes about 2 1/2 cups relish
Cranberry Sauce
- 4 cups fresh or frozen cranberries (1lb)
- 2 cups water
- 2 cups sugar
- 1 tablespoon grated orange peel, if desired
Wash cranberries, remove any stems or blemished berries.
Heat sugar and water in 3 quart saucepan over medium heat to boiling, stirring occasionally. Boil 5 minutes.
Stir in cranberries. Heat to boiling and boil about 5 minutes longer or until cranberries pop. Cover and refrigerate about 3 hours or until chilled.
Makes 16 servings, about 1/4 cup each
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