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Showing: Apricot/Cranberry Chutney - Fruity Cranberry Relish

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Apricot/Cranberry Chutney

Submitted by: Sher

A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it!

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Baked Cranberry Sauce

Submitted by: Marion

This brandy baked cranberry sauce is simply delicious.

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Becky's Mom's Cranberry Sauce

Submitted by: BARBARABOYER

This recipe calls for fresh cranberries, sugar, and orange liqueur to be baked for 90 minutes and is best made well in advance of serving.

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Brandied Orange and Cranberry Sauce

Submitted by: Claudia

You'll never want to eat canned cranberry sauce again! Fresh cranberries are cooked with orange zest, orange juice, lemon juice and brandy.

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Cranberry Butter

Submitted by: Marlene Muckenhirn

Just in time for holiday breakfasts, Marlene Muckenhirn offers this easy four-ingredient berry and citrus spread. 'It's great on toast or bagels,' notes the Delano, Minnesota reader.

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Cranberry Chutney I

Submitted by: Christine L.

Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins. Originally submitted to ThanksgivingRecipe.com.

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Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.

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Cranberry Conserve

Submitted by: Mary Glenn

This is the best fresh cranberry recipe I have. It is very sweet and has a very attractive visual appeal. Originally submitted to ThanksgivingRecipe.com. Pecans can be substituted for walnuts.

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Cranberry Pomegranate Sauce

Submitted by: Carolyn Bunkley

Living In: Whitestone, New York, USA

This is a delicious fruit-filled version of cranberry sauce. The pomegranate is cooked separately to facilitate seed removal, then both parts are combined to finish cooking. It's wonderful as an accompaniment for poultry, and can be made into a lovely trifle-type dessert with vanilla pudding and pound cake.

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Cranberry Raspberry Sauce

Submitted by: Ryan Downs

This is a wonderful Christmas meat sauce. It goes well with turkey or goose.

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Cranberry Red Wine Relish

Submitted by: Jansen

Home Town: Severna Park, Maryland, USA

Living In: Ocean City, Maryland, USA

A ruby-red wine and cranberry relish makes a pretty gift when presented in a glass jelly jar.

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Cranberry Relish I

Submitted by: Lisa Stinger

Classic cranberry relish for your holiday table. Originally submitted to ThanksgivingRecipe.com.

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Cranberry Relish II

Submitted by: Cody Taylor

The fresh zing of cranberries mellowed by oranges and apples (and sugar!). Originally submitted to ThanksgivingRecipe.com.

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Cranberry Sauce

Submitted by: Toni

A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com.

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Cranberry Sauce with Jalapeno Peppers

Submitted by: William Anatooskin

A fantastic recipe with a touch of HOT for chicken or turkey. Use caution when handling the jalapeno peppers. Uncle Bill's Tips: Wear plastic gloves or wash hands thoroughly after handling, using white vinegar or a mixture of water and bleach to remove the pepper's heat.

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Cranberry Sauce with Raspberry Vinegar

Submitted by: Christine L.

This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. Its great with Apricot Glazed Turkey With Onion Gravy. Can be made up to 1 week ahead. Originally submitted to ThanksgivingRecipe.com.

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Delicious Cranberry Sauce

Submitted by: Liz

Here's an easy cranberry sauce that anyone can make, with a hint of orange and some complexity from brown sugar and cinnamon.

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Easy Orange Cranberry Glaze

Submitted by: Heather

Brush a ruby red cranberry-orange glaze over your roasted holiday bird this year. This glaze is made with prepared cranberry sauce, orange juice, brown sugar, and a hint of cinnamon flavor, and is a snap to make.

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Fruited Cranberry Relish

Submitted by: Ruth Collins

This recipe came from my aunt, who for many years invited our family to her home for Christmas dinner. I took great delight in helping myself to this relish because she always served it in one of her fancy dishes, used only on the holidays. -Ruth Collins, Blossvale, New York

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