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Teapot Cranberry Relish Recipe
Teapot Cranberry Relish Recipe photo by Taste of Home

Teapot Cranberry Relish Recipe

Publisher Photo
A Christmas party at the tearoom we operate inspired my friend and me to create this relish. An instant hit, it turned everyone who tried it into a cranberry lover. When served in a glass dish, it's pretty enough to be the centerpiece of your table.
TOTAL TIME: Prep: 5 min. Cook: 25 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 5 min. Cook: 25 min. + chilling
MAKES: 16 servings

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries
  • 2 cups sugar
  • 1/2 cup orange juice
  • 1/2 cup cranberry juice
  • 2 cups dried cherries or golden raisins
  • 1 teaspoon grated orange peel

Nutritional Facts

1/4 cup equals 165 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 42 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a large saucepan, cook the cranberries, sugar and juices over medium heat until the berries pop, about 15 minutes. Add the cherries and orange peel. Simmer, uncovered, for 10 minutes. Cool slightly.
  2. Transfer to a large bowl; cover and refrigerate until serving. Yield: 4 cups.
Originally published as Teapot Cranberry Relish in Country Woman November/December 2002, p31

Nutritional Facts

1/4 cup equals 165 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 42 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Teapot Cranberry Relish

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jul. 13, 2010

Really good, refreshing recipe. As a diabetic 42gm carb is way off the charts and I had to afdapt the sugar content. I adapted the recipe trying splenda in moderation, as well as truvia and other sugar base substituets. The only thing using these products if that the are 20X sweeter, often have an after taste and do not do well under heat or extreme cold. Adding them at end of recipe or cooking time is best. Less is best and more appealling to the taste. The juces alone are sweet enough, as are the fruits .

I made this for a group of Seniors at a church function. I had many coming to ask about the dish and the recipe. Which I was happy to share.

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