Recipe: Cranberry Relish, Baked and Sauce (4)

Kachina:

I also like sweet and different cranberry sauces! I have not had candied cranberries. Here are a few cranberry recipes previously posted on TKL you might want to look at.

__________________________________________________

Granny's Favorite Cranberry Relish

2 small packages raspberry Jell-O
1 cup sugar (I usually reduce to 1/2 cup)
1 cup boiling water

2 cups cranberries, chopped fine
2 cups chopped apples, peeled & chopped fine (I like Granny
Smith)
2 or 3 stalks of celery, chopped fine
1 can crushed pineapple, drained
1 or 2 tbsp. chopped walnuts

Dissolve Jell-O and sugar in boiling
water. Chop cranberries, apples,
celery and walnuts in food processor
(I usually do this about a cup
at a time in my mini chopper) chop
pretty fine. Add the fruits and
veggies to the Jell-O. Chill.

You can put this in a festive mold, if
desired. The white apples and green
bits of celery make it a very
appealing side dish.
_____________________________________________________________

CRANBERRY CHERRY RELISH

1 c Cherries, canned or fresh
1 1/2 c Cranberries
2 c Brown sugar
1 1/2 c Raisins
1/2 tsp. Cinnamon
1/2 tsp. Cloves
1 Orange
1 Lemon
1/2 c Vinegar
1/2 Cinnamon stick
1/2 tsp. Nutmeg

Pit cherries. Wash cranberries.
Remove stems. Wash orange and
lemon. Cut in small pieces.
Remove seeds. Combine ingredients.
Mix thoroughly. Cook slowly,
stirring frequently, until thick.

----------------------------------------------------------------------------

BAKED CRANBERRIES

1 lb (4 cups) cranberries
2 cups white granulated sugar
2T Orange Liqueur (Triple Sec)
1/2 of 12oz bag frozen whole raspberries (thawed)
1/2 cup white granulated sugar

Spread rinsed & drained cranberries
in glass 9x13 baking dish.

Sprinkle evenly with 2 cups sugar,
toss to coat.

Bake in 350 degree oven, stirring
twice until hot and bubbly and sugar
is dissolved, about 40 minutes. Gently
stir in raspberries, liqueur, and the
1/2 cup sugar. Cool and refrigerate
covered.
----------------------------------------------------------------------------


GRAND MARNIER CRANBERRY SAUCE

1 12-ounce package fresh cranberries
1 1/4 cups sugar
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons Grand Marnier or other orange-flavored liqueur

Preheat oven to 325 F.

Place cranberries in 8x8x2-inch glass
baking dish. Sprinkle sugar, then orange
juice concentrate over. Cover tightly
with foil. Bake until juices form and
cranberries are very soft, about 1
hour. Uncover; mix in liqueur.

Cover and refrigerate until very
cold, about 4 hours

(Can be prepared 3 days ahead. Keep chilled.)

Makes 2 cups

----------------------------------------------------------------------------