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Cranberry and Red-Grape Relish

Cranberry and Red-Grape Relish

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  • 8 cups cranberry juice cocktail
  • 3 cups red seedless grapes, halved
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon peel

Recipe Preparation

  • Boil cranberry juice in heavy large saucepan until reduced to 1 cup, about 50 minutes. Place cranberries in large bowl; pour hot reduced juice over. Stir to coat. Cool. (Can be made 3 days ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.) Just before serving, stir grapes, lemon juice, and peel into cranberries.

Photos by Victoria PearsonReviews Section

Malena is a registered dietitian and a certified diabetes educator whose work includes counseling families and groups to help them with lifestyle changes. As a nutrition consultant, Malena collaborates on research programs and provides nutrition-education services to the Latino community of Denver including the development of consumer-oriented print and video-learning materials on general nutrition and diabetes topics. She is an adjunct professor of nutrition at the Metropolitan State University of Denver.

It’s very fresh, with simple ingredients, and there are a few key steps why it’s so good. (Mom and Aunt Barb, both on the right:)

Of course you use real whipping cream (it’s not ambrosia salad, so no Cool Whip and no marshmallows).

Cranberry Chutney with Ginger

This cranberry chutney gets subtle taste from ginger and extra layer of flavor from red wine. I always make a chunky version of cranberry sauce with some warm spices. Last year, I made Cranberry-Cardamom Sauce and you all liked it. This year, ginger and cinnamon are invited in the party.

Red wine is yet another delicious component in this sauce. I often make cherries, red wine and sugar reduction to accompany Indian Milk and Rice pudding for my book-club friends. First time, I served leftover cherry-wine sauce to my friends with Rice Pudding. Since then, rice pudding with wine sauce has become a ritual. Even if I don't have wine at home, anyone who has any leftover red wine brings the wine and it simmers on stove while we enjoy reading our favorite book. In nutshell, no one wants to leave without enjoying a bowl of chilled rice pudding and 2-3 spoons of cherry-red wine sauce.

Cranberries are tart and have very different taste than cherries. So, for cranberry chutney (or sauce if you wish to call so), I also added 1 cup of fresh orange juice with sugar to balance the tartness. Other than a great purple hue and rich aroma, wine also gives this chutney subtle red-grape flavor.

I am posting this recipe towards 15 Days to Thanksgiving event, but this chutney! you can enjoy any day of the year with roasted or grilled meat.

Cranberry Chutney will stay good in refrigerator, in an airtight container, for up-to 2 weeks.

I hope you are enjoying Thanksgiving feast with me! can't wait to share more recipes with you all! until next recipe.

  • 1 pound red grapes
  • 1 cup apple cider vinegar
  • 1/4 cup water
  • 1 cup granulated white sugar
  • 1 cinnamon stick
  • 1/2 vanilla bean
  • 1/4 teaspoon cloves
  • 1/4 teaspoon black peppercorns
  • 1/8 teaspoon yellow mustard seeds

Wash grapes and remove from stem.

Slice stem end off of the grapes and set aside.

In a small saucepan, combine vinegar, water and sugar. Place over high heat and bring to a boil.

Place spices into the bottom of a quart jar.

Funnel trimmed grapes into the jar on top of the spices.

Pour hot vinegar into jar over grapes.

Let grapes sit until cool. Place a lid on the jar and refrigerate.

Let pickled grapes rest in the fridge for at least 24 hours before serving.

Cranberry and Red-Grape Relish - Recipes

This recipe includes First Crush Wineries
Cran Blanc or Three-Sip Cran

The following recipe has become a Puzio family tradition. I have been making this for our family on Thanksgiving and Christmas morning for many years and will not disappoint… Enjoy!

I personally double the recipe below utilizing 80% of one bottle of wine leaving a nice treat for the chef during stirring.

12 oz bag of whole dry-picked cranberries
1.5 cups of Three-Sip Cran or Cran Blanc wine
1 ¼ cups golden brown sugar
1/3 cup minced crystallized ginger
½ fresh orange w/ some peel
½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground cloves
½ cup finely chopped walnuts

Combine all ingredients into a large saucepan. Bring to boil under high-heat and stir to dissolve all sugar. If you cover during the initial cooking, be cautious regarding overflow. Reduce heat to medium and cook until medium thick syrup is achieved. Stir continuously for approximately 12 minutes. Transfer finished contents to one or more bowls. We like to serve it at room temperature. For presentation, I like to serve this colorful adjunct in a cut crystal bowl. If made in advance, refrigerate and take out prior to dinner to obtain approximate room-temperature.

From our family to yours,
Dr. Frank Puzio, Owner / Winemaker, First Crush Winery

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Apple & grape chutney

Toast the cumin and coriander seeds in a dry frying pan until aromatic. Tip into a mortar and coarsely grind with the pestle. Toast the mustard seeds in the same pan until they start to pop, then add to the other spices. Tip the spices into a large pan with the chillies, onions, ginger and vinegar. Bring to the boil, then simmer for 10 mins until the onions are softened.

Add the chopped apples, grapes, sugar and 1 tsp salt, and bring to the boil, stirring. Boil hard, stirring from time to time, for about 15-25 mins until the mixture is thick and pulpy.

Pot into warm sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.


Wash in hot soapy water, rinse, then drain and set upright in a roasting tin in one layer. Put in the oven at 180C/ 160C fan/gas 4 for 10 mins. If your jars have a rubber seal, remove before putting the jars in the oven. To sterilise the seals, simply boil in water.

How to make chutneys and pickles

Delia loves chutneys and pickles and, over the years, has amassed an impressive collection of recipes, allowing her to put jars of this delicious food aside to partner cold cuts and cheese. Here she explains how these foods are made – and offers a word of warning on when to eat it

I have always thought of chutneys and pickles as an essentially English thing, but of course, like so many of our seemingly traditional foods, they actually have their origins in our long history as a trading nation. The word ‘chutney’ is Hindustani, and what we are familiar with now is the result of our earlier efforts to reproduce in this country the exotic recipes brought back by our traders in India in the 18th century. They were a great hit at the time and have since become virtually an indigenous part of our cuisine – in a way that the food of no European country ever has.

I’m a total devotee. I just love the idea of putting food by for later. Actually, I love all the things we eat with pickles and chutney, too: cold cuts, pork pies, Scotch eggs, ploughman’s lunch and, of course, curries! Over the years I have been cooking, I have acquired a long list of recipes, including established favourites and latest discoveries. Here are a few notes to get you started:

What is chutney? What are pickles?

Chutney is a combination of chopped fruits or vegetables (or both) that has been simmered with vinegar, sugar and spices until reduced to a thick puree, which is then potted and sealed, and should last for ages. Pickles, on the other hand, are not minced or chopped, but fruits and vegetables preserved whole or in chunks.

How do I know when the chutney is ready?

There’s a very simple test. When the chutney appears thick enough, make a channel with a wooden spoon across its surface. If it leaves a channel imprinted for a few seconds without being filled by spare vinegar, it is ready.

The cardinal rule: Unless a recipe says otherwise, never eat chutneys or pickles until they have matured and mellowed – you need to store them for at least three months before eating. Freshly made, they taste harsh and vinegary – I’ll never forget a letter I received when I first started publishing recipes: ‘I’ve just made your chutney and it’s disgusting!’ I now know to warn you to be patient. Both pickles and chutneys need to be stored in a cool, dry, dark place – a cupboard under the stairs would be ideal, or else in a box in the garage or under a bed in the spare room.