How to Make Cranberry Relish

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Cranberry relish is a great way to add a rich, fruity flavor to all of your favorite treats. Make cranberry relish with help from an experienced health and culinary professional in this free video clip.

Part of the Video Series: Healthy Dishes for You
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Video Transcript

Hi, I'm Myra Kornfeld, I'm a Chef Instructor at The Natural Gourmet Institute in New York City. Today, I'm going to show how to make a cranberry relish. The version I making is with Marsala and pecans. These are my ingredients, cranberries, pecans, a little cinnamon, some maple syrup and some Marsala. So, when I start the sauce, I have here a medium pot, this is about a two quart pot. And I'm starting with three cups of cranberries, that's usually. the bags come in three cups. Now, you can use fresh or frozen, it doesn't matter, it's still going to make a good sauce. And cranberries are tart, so you need to add some sweetener, and I'm adding maple syrup because that's just a really good, healthy alternative to more refined sweeteners. I'm not adding that much, I'm adding only a half a cup because I'm going to be adding the sweet wine, a half a cup of Marsala. And that's going to add to the sweetness. So, I have two ways of getting a little sweet into this sauce. And sometimes I like to add orange juice as my secondary sweetener, or I'll add apples and pears, you know that's a way to get sweeteners. So, you don't really need to use all that much sugar to make a great sauce. So, some, first, an additional flavoring,I have here a little bit of cinnamon powder and a pinch of salt, that brings up the flavors. Now, I'm covering this, I've got here, my lid, and I want this to come to a boil, that'll give it a head start. Once it's at a boil, I'm going to cook it uncovered until the cranberries burst and it's nice and saucy, then I'll work with the pecans. This is at a boil now, so i'm uncovering it and I'm going to let this cook and reduce until the cranberries burst and it's thickened, which will take about 10 to 15 minutes. The cranberries are ready, they were cooking ten minutes, they've all burst and they've thickened. And now, I'm moving them into this bowl to cool off and I'm going to stir in the last touch, which is my pecans. Now, these are kind of extraordinary pecans and I want to share with you how I do them. First, I'm mixing them in, now I'm going to let this chill. I have here a pound of pecans that I'm soaking with water and I'm adding a tablespoon of salt. And I'm going to let this go for eight hours or so, I usually do it overnight. Then, I drain them and spread them on a parchment covered baking tray and let them cook at, I usually do a low temperature, 200 degrees for about two to three hours, until they're toasty. Now, the reason for doing this, is that the nutrients in the pecans become available to your body, so they're super digestible. And you can really feel it when you eat them. Not only that, you've got crispy nuts available whenever you want to eat them and they stored at room temperature for a good month. You could do this also with almonds and cashews and walnuts, only if you do with walnuts, start those in the refrigerator because they've got a lot of delicate omega-three fatty acids. But once you try these soaked and dried nuts, there's no turning back. So, now the cranberry sauce is finished, and that's how you make cranberry relish. I'm Myra Kornfeld, I'm a Chef Instructor at The Natural Gourmet Institute in New York City.


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