Fresh Blueberry And Cranberry Relish Recipes

Steps:

• Heat cranberries, blueberries, orange juice, sugar, orange zest, and vanilla in a saucepan over medium heat. Cook and stir until the sugar dissolves and berries soften, about 15 minutes. Cover and chill until ready to serve.

Steps:

• Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, about 15 minutes. Remove from heat, cover and chill. Best made in advance to let flavors blend.

Steps:

• Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
• Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
• Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
• Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Steps:

• In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.

Steps:

• Remove all the discolored/white cranberries and discard, then rinse the cranberries and blueberries separately under cold water.
• Place the cranberries into a medium saucepan with the orange juice and sugar; bring to a boil over medium heat stirring.
• Reduce the heat to low and simmer uncovered for about 10 minutes or until the cranberries pop.
• Using a potato masher or the back of a large spoon slightly mash the berries just to make certain all the skins are broken.
• Mix in the allspice, nutmeg and cinnamon starting with 1/2 teaspoon cinnamon and add in more to taste; mix until completely combined (about 1 minute) adjust the spices if needed.
• Turn off the heat element and mix in the blueberries.
• Using a potato masher or spoon mash only a few berries.
• Remove from heat; cool slightly.
• Transfer to a bowl and refrigerate until thickened (the sauce will thicken as it cools).