Comments on: Roasted Apple Cranberry Relish

By: Paige - Budget Bytes

Paige - Budget Bytes — Sat, 13 Jan 2024 15:33:13 +0000

In reply to Cee. Interesting! Thanks for letting us know, we'll definitely look into it!

By: Cee

Cee — Fri, 12 Jan 2024 22:11:40 +0000

This is soooo good: on yogurt, on cottage cheese, with chicken and turkey, on toast, straight out of the pan…!
One comment: if you search on “cranberry”, this recipe does not show up in the list. Any way that can be changed so as not to deprive other cranberry lovers of its awesomeness?

By: Katie

Katie — Sun, 26 Nov 2023 12:54:54 +0000

This was simple AND fantastic. My husband has disliked oranges ever since he had covid, so I needed a new fresh cranberry recipe. This one was perfect! Thanks, Beth!

By: Beth - Budget Bytes

Beth - Budget Bytes — Mon, 09 Oct 2023 12:26:30 +0000

In reply to Nancy Walsworth. Unfortunately, I don't have any canning experience so I can't offer any advice.

By: Nancy Walsworth

Nancy Walsworth — Sun, 08 Oct 2023 19:12:48 +0000

Can this recipe be canned. I would like to make to give others

By: Jacob

Jacob — Fri, 31 Dec 2021 21:33:00 +0000

I put this on everything with zero shame. Excellent recipe.

By: Laura Babbitt

Laura Babbitt — Tue, 30 Nov 2021 23:20:47 +0000

I like rustic dishes, so I used 3 medium apples, unpeeled. That adds bulk, so I needed to add more cranberries to get the ratio of cranberry to apple in Beth’s photos. Next time I will start with just 2 unpeeled medium apples.

I used this with a menu including a dish with cinnamon and clove, so I tweaked the spices to add variety. The relish was out of this world delicious with one medallion of crystallized ginger very finely minced and a sprinkling of nutmeg. I also added a pinch of kosher salt to heighten all the flavors. Home run!

By: Felicia

Felicia — Mon, 23 Jan 2017 02:41:10 +0000

I forgot to post! I made this for thanksgiving and it was a hit! Thanks for the recipe!

By: Beth M

Beth M — Mon, 26 Dec 2016 13:41:25 +0000

In reply to Marion. I bet that balsamic in there was fantastic!!

By: Marion

Marion — Thu, 22 Dec 2016 15:05:50 +0000

I made a variation of this the other day, based on what I had. Three bags of cranberries, three Gala or Fuji apples, brown sugar splenda mix, balsamic vinegar, and mixed sweet spices. Free handed the sugar, vinegar, and spices. Baked it in a large, somewhat bigger than thirteen by 9 inch cake pan for about an hour going by scent and sight. Took it out once the berries had burst and the juice had evaporated but still gquite moist because I was afraid it might begin to burn, I recommend you taste your apples first and adjust your sugar and acid accordingly. Mine turned out a little sweeter than necessary but very good. I liked it better than simmered sauce and now I’m ready to investigate adapting other sauce, chutney and relish recipes. By the way, to simplify preparation, I did not peel or core the apples, just sliced and chopped the apples, removing seeds and stems.