Easy Cranberry Relish (Microwave)
"Make this condiment in only 15 minutes in your microwave when you're looking for something slightly different to serve with your holiday meal."
photo by momaphet
- Ready In:
- 14mins
- Ingredients:
- 7
- Yields:
-
1 cup
ingredients
- 1 cup cranberries
- 1⁄4 cup water
- 1 pinch grated tangerine zest
- 2 tangerines, segmented, halved
- 1⁄4 granny smith apple, pared, cored, grated
- 1 tablespoon minced onion
- 2 tablespoons sugar
directions
- Combine cranberries and the water in medium microwave-safe bowl. Cover with waxed paper and microwave on High power for 2 minutes.
- Stir in remaining ingredients and microwave covered 2 minutes longer. Let cool to room temperature.
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Reviews
-
This was simple and delicious. I used defrosted cranberries, and a small navel orange in place of the tangerine. I found the onion to be very dominant - with the short cooking time it doesn't mellow, so I would cut it back a bit. I did cook the completed relish for an extra minute, the texture is really nice, soft but slightly chunky and the sweetness level was just right. Made for PRMRT.
Tweaks
-
This was simple and delicious. I used defrosted cranberries, and a small navel orange in place of the tangerine. I found the onion to be very dominant - with the short cooking time it doesn't mellow, so I would cut it back a bit. I did cook the completed relish for an extra minute, the texture is really nice, soft but slightly chunky and the sweetness level was just right. Made for PRMRT.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
