Cranberry Orange Relish - KATV - Breaking News, Weather and Razorback Sports

Cranberry Orange Relish

Posted: Updated:
  • RecipesMore>>

  • Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Tuesday, July 29 2014 8:00 AM EDT2014-07-29 12:00:36 GMT
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Monday, July 28 2014 3:41 PM EDT2014-07-28 19:41:01 GMT
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate CobblerMore >>
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate Cobbler
    More >>
  • Ahi Tuna Wraps, 7/28/14

    Ahi Tuna Wraps, 7/28/14

    Monday, July 28 2014 11:55 AM EDT2014-07-28 15:55:57 GMT
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>

Cranberry Orange Relish
by Chef Rob Best

Ingredients
1 package fresh Cranberries (12oz)
1 can Orange Juice Concentrate (12oz)
1 cup Sugar
1/2 cup water

Directions
Put all ingredients in a sauce pan and simmer until berries begin to pop, remove and let cool. Put in storage container and refrigerate for up to two weeks. Serve as an side for either fowl or pork during this season or any time.

  • Side DishesMore>>

  • Arkansas Tomato Salad, 7/24/14

    Arkansas Tomato Salad, 7/24/14

    Thursday, July 24 2014 12:44 PM EDT2014-07-24 16:44:05 GMT
    Chef Stephen Burrow1 jar pesto5 16/20 shrimp1 c balsamic vinegar½ c sorghum molasses3 Arkansas Heirloom Tomatoes4 large leaves of basil4 oz fresh mozzarellaExtra Virgin Olive OilMaldon Sea SaltCrack Black PepperPeel and de-vein shrimp; toss with pesto.Saute shrimp in medium to high heat sauté pan with olive oil until flesh is slightly pink.Place balsamic vinegar in small saucepan over high heat, reduce by half. Remove from heat, whisk in sorghum molasses. Set aside.Cut tomatoes into large chu...More >>
    Chef Stephen Burrow1 jar pesto5 16/20 shrimp1 c balsamic vinegar½ c sorghum molasses3 Arkansas Heirloom Tomatoes4 large leaves of basil4 oz fresh mozzarellaExtra Virgin Olive OilMaldon Sea SaltCrack Black PepperPeel and de-vein shrimp; toss with pesto.Saute shrimp in medium to high heat sauté pan with olive oil until flesh is slightly pink.Place balsamic vinegar in small saucepan over high heat, reduce by half. Remove from heat, whisk in sorghum molasses. Set aside.Cut tomatoes into large chu...More >>
  • Deviled Egg & Macaroni Salad, 7/2/14

    Deviled Egg & Macaroni Salad, 7/2/14

    Monday, July 7 2014 3:28 PM EDT2014-07-07 19:28:17 GMT
    Gary Duke, Alley OopsMore >>
    Gary Duke, Alley Oops
    More >>
  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>