1 - 10 of 39 for canned cranberry relish
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Put cranberries and pineapple through food processor. Quarter whole lemon, remove seeds, and put through food processor. Blend all with sugar and ...
Begin with hard ... until neck meat can be easily removed ... plus: Bring to a boil, then reduce heat to a simmer; cook until tender but not mushy. - Stewart
Combine all ingredients and blend coarsely in a food processor. May be refrigerated in a tightly closed glass jar for up to 1 month. Makes 6 cups.
Toast pecans in oven at 350°F until color turns slightly brown. Remove from oven, allow to cool and then roughly chop. In a bowl combine: Chill ...
Arrange peach halves over the bottom of a well-greased 9x13 inch pan. Spoon Cranberry-Orange relish between peaches and sprinkle with brown sugar.
Melt butter in ... degrees). Add sugar, relish, and brandy ... carrots frequently to glaze. Garnish with parsley. (Can substitute cooked fresh carrots.)
Dissolve Jello in water and cool. Add relish, lemon juice, oranges and pecans. Mix well and pour into a 9"x13" pan. Refrigerate.
Combine all ingredients. Blend thoroughly. Cover and refrigerate for at least 1 hour. (May use whole cranberries, if available. If you do: Combine 1 ...
Mix together and refrigerate. Instead of the regular cranberry sauce, serve this with your turkey meal. It's so easy and different.
Fold all together. Makes 1 1/2 quart. Freeze well up to 6 months. Refrigerate 2 weeks.
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