Best 6 Cran Apple Relish Recipes
If you're looking for a delicious and festive relish to serve at your next holiday gathering, look no further than this easy cranberry-apple relish. Made with fresh cranberries, crisp apples, and a touch of sweetness, this relish is the perfect balance of tart and sweet. It's also incredibly versatile - serve it alongside your favorite roasted meats, poultry, or fish, or use it as a topping for pancakes, waffles, or yogurt. And the best part? It can be made ahead of time, so you can enjoy it all season long. This article includes two recipes for cranberry-apple relish: a classic version and a spicy version. The classic version is made with fresh cranberries, apples, sugar, orange zest, and a touch of cinnamon. The spicy version adds a bit of heat with the addition of jalapeño peppers. Both recipes are easy to make and can be ready in about 30 minutes. So gather your ingredients and let's get started!
Here are our top 6 tried and tested recipes!
PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield 8 first course, 4 entree servings
Number Of Ingredients 20
Steps:
- Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
- While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
- Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
FAMILY-FAVORITE CRAN-APPLE RELISH
I made this relish for first time 53 years ago when I was 14. My mother wasn't able to prepare Thanksgiving dinner that year, so I was the cook for our family of 12! We all liked this dish so much that it became our family's traditional cranberry relish.
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- Finely grate outer orange rind and set aside. Peel off and discard white membrane. Slice the orange into eight pieces. Place a fourth of cranberries and orange slices in a food processor or blender; process until evenly chopped. Transfer to a large bowl; repeat until all cranberries and oranges have been chopped. Stir in the rind, apples and sugar. Cover and refrigerate for at least 4 hours or overnight.
Nutrition Facts : Calories 45 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 0 protein.
PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH (FROM RACHAEL RAY)
Rachael Ray made this soup on her TV Food Network Thanksgiving Special show in 2004, "Thanksgiving in 60" (minutes) -- episode TMSP02. I don't think it appears in any of her cookbooks, because it wouldn't fit into the typical 30 minute meal, but it is available on the TVFN website, at least for a while. I downloaded the recipe, tried it and it tastes as wonderful as I thought it would ... clearly what makes this soup different from all the other "spicy pumpkin soup" recipes is the base of celery and onions, the use of a roux with chicken stock and the spicy relish/garnish ... It looks scary, with all the ingredients, but it's actually very fast, simple and delicious -- exactly as Rachael promised ... and if you love pumpkin soups, this will be a change from the usual ... Also, to make this kosher (meat), substitute coconut milk for the cream and use a kosher chicken stock. Flavor is more like a Thai pumpkin soup, with hot sauce rather than chili paste, but it works quite well. To make it kosher (milk), substitute a vegetable stock for the chicken stock. The mouth feel will be quite different but the flavor should be good. Be careful of the sodium content of the vegetable stock -- you will have to adjust the seasonings and may want to start by skipping the salt entirely in the Vegetable Base part. To make it kosher (parve), do both substitutions -- I have not tried the last two variations, so I can't vouch for the resulting flavor. Rachel says this makes 4 servings as an entree or 8 as a first course. Personally, I found 6 as a first course seemed more reasonable. The dietary information is based on a yield of 8 servings from this recipe.
Provided by Gandalf The White
Categories Apple
Time 45m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Make the Vegetable Base (steps 2-6).
- Heat a medium size pot over medium to medium high heat.
- Add the oil, then the butter (the oil prevents the butter from burning); I prefer unsalted butter, but salted is OK-- just adjust the amount of salt you use in the seasoning step appropriately.
- Once the butter has melted, add the celery, onion, and bay leaf; If you don't have fresh bay, you can use dried, but you'll have to use less and the amount will depend on how old your herb is.
- Season with salt and pepper (Remember, you'll be able to adjust seasoning later, and if you're using canned chicken stock, it can be very salty, so if in doubt, go lightly at this stage).
- Cook until tender, 6-7 minutes.
- Add the Roux (steps 8-10).
- Add the flour, poultry seasoning and hot sauce (I use Tabasco, but any brand will do).
- Cook for 1-2 minutes, to let the flour cook-- you want a golden brown color, not a dark brown.
- Whisk in the chicken stock (I use a low sodium variety, but again, as long as you adjust for the amount of sodium, any brand will do) and bring the liquid to a bubble (above a simmer, but not a boil).
- Add the Pumpkin and Main Ingredients (steps 12-15).
- Whisk in the pumpkin in large spoonfuls.
- Simmer for 10 minutes to let all the ingredients thicken and the flavors come together.
- Add the cream and nutmeg and stir to combine.
- Reduce the heat to low and keep warm until ready to serve.
- To Make the Chili Cran-Apple Relish (garnish), combine all the relish ingredients (apple, onion, lemon juice, cranberries, chili powder, honey, cinnamon), then adjust the seasonings in the relish.
- To Serve (Presentation), adjust the seasonings in the soup, serve the soup in shallow bowls, and put several spoonfuls of the relish on top.
- Enjoy!
CRAN-APPLE WALNUT RELISH
For an extra special jelly during the fall season, try this recipe. The apples and cranberries compliment each other well.-Ball brand and Kerr brand home canning products
Provided by Taste of Home
Time 45m
Yield about 5 half-pints.
Number Of Ingredients 6
Steps:
- Peel, core and chop apples. Combine apples, cranberries, brown sugar and water in a Dutch oven. Simmer over medium heat for 15 minutes, stirring frequently. Stir in walnuts and cinnamon; cook for 5 minutes. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.
QUICK CRAN-APPLE RELISH
This is a nice dish to serve with poultry, since it adds a little zing. Also, I often put it in the microwave for 15 minutes for a zesty sauce.
Provided by Taste of Home
Time 20m
Yield 2 quarts.
Number Of Ingredients 5
Steps:
- Peel six of the oranges; remove seeds and quarter. Quarter unpeeled orange and remove seeds. Place all orange sections in a blender or food processor and process until smooth. Remove to a large bowl. , In another bowl, chop apples and cranberries; add to oranges. Stir in honey and salt. Refrigerate several hours before serving.
Nutrition Facts : Calories 57 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 2g fiber), Protein 0 protein.
CRAN-APPLE RELISH
This is a great relish is for many different occasions. I love to serve it in the fall.-Mary Guengerich, High River, Alberta
Provided by Taste of Home
Time 15m
Yield about 6 cups.
Number Of Ingredients 5
Steps:
- Grind cranberries, apples, oranges and lemon. Stir in sugar or honey. Refrigerate several hours or up to several days.
Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- For a sweeter relish, use more apples and less cranberries.
- For a tarter relish, use more cranberries and less apples.
- Add a pinch of ground cloves or allspice to the relish for a warm, holiday flavor.
- If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
- If you don't have time to make the relish ahead of time, you can make it the day of serving. Just be sure to chill it for at least 30 minutes before serving.
Conclusion:
Cran-apple relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for Thanksgiving dinner, but it can also be enjoyed year-round. With its sweet and tart flavor, cran-apple relish is a surefire way to please everyone at your table.
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