How To make Molded Cranberry Relish
DRESSING:
2 c Marshmallow creme
1 c Heavy whipping cream
3 oz Cream cheese
RELISH:
10 oz Cranberries, fresh
3/4 c Water
6 oz Raspberry Jello mix
-(1 package) 1/4 c Sugar, granulated
1 c Celery, chopped fine
1 c Tokay grapes
-(quartered and seeded) 2 1/2 c Pineapple (canned),
-crushed, including -syrup (one #2 can) MAKE DRESSING: The night before serving the relish, place the cream cheese and marshmallow creme in a small bowl. Mash lightly with a fork to barely break up cream cheese. Add whipping cream and cover tightly. Refrigerate overnight. 15 minutes before serving, whip mixture with an electric mixer until it
reaches the consistency of thick, but not stiff, whipped cream. MAKE RELISH: Rinse cranberries thoroughly. Place in an 8-cup saucepan with water and cover. Bring to a boil and cook until the berries have "popped." Remove from heat and, using an electric mixer, beat gently until all the berries are broken. Add Jello and sugar. Place saucepan over a bowl of ice and stir occasionally until mixture has thickened but not jelled. Add grapes, celery and crushed pineapple (including packing syrup). Pour into prepared mold and chill in refrigerator until set (about 3 hours). To serve, unmold relish onto a plate and place dressing in a separate dish. Serve a couple of dollops of dressing with each serving of relish. NOTES: * For years my mother required us to taste her ever-changing version of a fresh cranberry relish she insisted serving at Thanksgiving and Christmas. The unanimous family response to the inevitably bitter dish was, "Do we have to?" Then one year a friend came to Thanksgiving dinner and contributed what is now known simply as "the recipe." Mom never tried to improve on this addictive relish. Yield: Serves 8-10. * The most difficult step is in unmolding the relish. I always spray my mold very lightly with a coating of an aerosol cooking oil (such as "PAM") before filling it with the relish. When it's time to unmold, I run a thin spatula around the outside of the molded relish to barely loosen it, place the serving plate on top and invert the mold and plate. I rarely have to dip the mold in hot water to loosen the relish. * I usually use a standard ring mold and put the dressing in a footed compote which sits in the center of the unmolded ring of relish. : Difficulty: moderate. : Time: 10 minutes preparation, overnight chilling, 30 more minutes preparation. : Precision: approximate measurement OK. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright (C) 1986 USENET Community Trust
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Cranberry Sauce | Gordon Ramsay's Ultimate Christmas
Gordon's guide to cooking the ultimate cranberry sauce for Christmas.
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The Secret to Molded Cranberry Sauce
Little plates of molded cranberry sauce can be the easy extra step that brings a special note of elegance (and whimsy!) to your holiday table. And it's not that difficult to do when you know how. Using our recipe for Uncanned Cranberry Sauce, this step-by-step video leads you through process.
Recipe:
Visit our blog for easy tips to make sure your molds are flawless:
Alex's 5-Star Homemade Cranberry Sauce | Food Network
Alex makes a simple, classic holiday staple: cranberry sauce.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cranberry Sauce
Recipe courtesy of Alex Guarnaschelli
Total: 17 min
Prep: 10 min
Cook: 7 min
Yield: about 2 1/2 cups
Level: Easy
Ingredients
1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced
Directions
In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
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Alex's 5-Star Homemade Cranberry Sauce | Food Network
How To Make Homemade Cranberry Sauce | Delish
This sweet-tart sauce is almost as easy as opening up the canned stuff, and you know your Thanksgiving spread deserves better! All ya need is some granulated sugar, one package of fresh cranberries, some orange zest and Kosher salt... what are you waiting for?! Let's get to it.
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CRANBERRY ORANGE RELISH | Old-Fashioned THANKSGIVING DAY Favorite | Easy DIY
Thanksgiving Day CRANBERRY ORANGE RELISH!! So easy to make homemade!! Fleshly delicious!! Recipe below...
CRANBERRY ORANGE RELISH
(Serves 8 to 10)
1 (12 ounce) bag fresh cranberries, stems removed, rinsed, and drained or substitute with frozen
3/4 - 1 cup sugar
1 small navel orange, washed and cut into wedges
3 tablespoons orange juice or substitute with Grand Marnier or orange flavored liqueur
1. Using S-blade, place cranberries, sugar, orange, orange juice or Grand Marnier into the container of food processor.
2. Process until cranberries are almost smooth, yet chunky.
3. Cover and refrigerate overnight.
TIPS: Store in an airtight container in the refrigerate up to 3 days or freezer up to 3 months. Thaw in refrigerator overnight before serving.
~~~ENJOY your freshly homemade CRANBERRY ORANGE RELISH~~~
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Cranberry Relish | Classic Southern Recipe | Faye Thompson | @southerncooking
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Title: Cranberry Relish Recipe
Quote by a famous chef: A good cranberry relish should balance the tartness of the fruit with just the right amount of sweetness. This recipe does just that, making it the perfect accompaniment to any holiday meal. - Ina Garten
History of the recipe: Cranberry relish is a traditional side dish that has been served during holiday meals in the United States for generations. The recipe is believed to have originated in New England in the early 1900s, where cranberries were abundant. It has since become a staple at Thanksgiving and Christmas dinners across the country.
Ingredients:
4 cups of cranberries
2 oranges
2 ¼ cups of sugar
2 apples
1 lemon
1 cup of nuts
Equipment required:
Food processor
Cutting board
Knife
Mixing bowl
Measuring cups and spoons
Storage container
Preparation time: 15 minutes
Directions:
Wash and pick over the cranberries, removing any stems or bruised berries.
Peel the oranges and lemon, removing any seeds and white pith.
Core and seed the apples.
Cut the oranges, lemon, and apples into chunks and put them in the food processor with the cranberries. Pulse until the mixture is finely chopped.
Transfer the mixture to a mixing bowl and stir in the sugar and nuts.
Cover and chill the relish in the refrigerator for at least 1 hour before serving.
Finely cut celery and seedless grapes may also be added as desired.
Cooking tips:
For a chunkier relish, pulse the mixture in the food processor less.
Use a combination of sweet and tart apples for a more complex flavor.
Adjust the amount of sugar to taste, depending on the tartness of the cranberries.
Cooling time: 1 hour
Servings: Makes about 4 cups of relish
Nutritional information (per 2 tablespoon serving):
Calories: 50
Fat: 1.5g
Carbohydrates: 9g
Protein: 0.5g
Fiber: 1g
Sugar: 7g
Sodium: 0mg
Recipe notes:
This cranberry relish can be made up to a week in advance and stored in an airtight container in the refrigerator.
Leftover relish can also be used as a spread on sandwiches or served with cheese.
This recipe is easily customizable - feel free to add other fruits or spices to suit your taste.
Keywords: Cranberry, relish, holiday, side dish, recipe, tart, sweet, traditional.
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Chapters
0:00 Intro
0:03 Welcome message
0:08 Ingredients and Directions
6:12 Presentation
6:25 Photos
8:03 Outro
This is always a great treat for the holidays!
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