Apple Orange Cranberry Relish Recipes

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FRESH CRANBERRY, ORANGE AND APPLE RELISH



FRESH CRANBERRY, ORANGE AND APPLE RELISH image

Categories     Salad     Fruit     Side     No-Cook     Christmas     Thanksgiving

Yield 8 servings

Number Of Ingredients 5

1 12-ounce bag fresh cranberries
1 unpeeled apple
1 orange
¾ cup sugar, or to taste
VARIATION: Stir in ½ cup chopped pecans

Steps:

  • Wash and drain cranberries. Chop in food processor by flicking the switch on and off a few times. Place chopped cranberries in a bowl. Quarter apple and remove core. Chop apple in the food processor and add to the cranberries. Grate the rind from the orange and add to the cranberries. Peel the orange and cut orange into small dice. Add to the cranberries. Add pecans, if used. Stir in sugar until well combined. Cover and refrigerate at least an hour before serving.

CRANBERRY, APPLE AND ORANGE RELISH



Cranberry, Apple and Orange Relish image

Although it's good eating anytime of the year, a relish like this is nice during the winter holidays. And although I usually go for a cooked cranberry sauce, there are times when I find the relish to be very satisfying, & sometimes I'll even use it as a dip for cinnamon chips!

Provided by Sydney Mike

Categories     Sauces

Time 25m

Yield 6 cups, 18 serving(s)

Number Of Ingredients 6

2 medium oranges, unpeeled
1 small lemon, unpeeled
2 medium granny smith apples
16 ounces cranberries (fresh or frozen then thawed)
1/2-3/4 cup granulated sugar
1 cup slivered almonds, toasted

Steps:

  • Trim the stem ends from the oranges & lemon & discard them, then cut the citrus into 2-inch chunks, but be sure to discard the seeds.
  • Peel & core the apples & cut them into 2-inch chunks.
  • In a food processor, pulse the fruit chinks & cranberries in batches until coarsely chopped, then pour the mixture into a bowl. Stir in sugar to taste. At this point, the relish can be chilled up to 1 week.
  • Anytime up to about 1 1/2 hours before serving, stir in the almonds.

Nutrition Facts : Calories 86, Fat 3.1, SaturatedFat 0.2, Sodium 0.9, Carbohydrate 14.7, Fiber 2.8, Sugar 10.3, Protein 1.6

CRANBERRY-APPLE-ORANGE RELISH



Cranberry-Apple-Orange Relish image

This recipe was in an email today from America's Test Kitchen. Just in time.... "A blend of sweet, tart, bitter, and spicy, this cranberry relish adds spark to the Thanksgiving spread as well as all manner of dishes beyond the holiday meal. When we made this relish, here's what we discovered: Test Kitchen Discoveries Add an orange--peel and all--for a deep citrus flavor and a mild bitterness to temper the relish's sweetness. Use the food processor to grind the ingredients together. Pulse the mixture to a coarse cornmeal texture so that it retains some bite."

Provided by senseicheryl

Categories     Low Protein

Time P2DT10m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 6

1 large sweet apple, peeled, cored, roughly chopped
1 (12 ounce) bag cranberries
1 orange, cut into quarters (including rind)
3/4 cup sugar
1 teaspoon ground ginger
1 pinch table salt

Steps:

  • Pulse all ingredients in food processor until mixture resembles coarse meal. Refrigerate for 1 to 2 days for flavors to fully develop. Serve.

CRANBERRY-ORANGE RELISH



Cranberry-Orange Relish image

I always include this delicious cranberry-orange relish as part of our special Christmas Eve dinner.

Provided by Taste of Home

Time 15m

Yield 12 servings.

Number Of Ingredients 7

1 unpeeled navel orange
2 cups fresh or frozen cranberries
1 unpeeled medium red apple
1 package (3 ounces) raspberry gelatin
1-1/3 cups boiling water
1 can (20 ounces) crushed pineapple, undrained
1/2 cup chopped walnuts

Steps:

  • Slice the orange into eighths; finely chop in a food processor. Add cranberries and process until chopped. Slice apple into eighths; add to orange mixture and process until chopped. In a large bowl, dissolve gelatin in boiling water; stir in pineapple and orange mixture. Chill for at least 4 hours. Just before serving, stir in nuts.

Nutrition Facts :

APPLE-CRANBERRY RELISH



Apple-Cranberry Relish image

This fresh, ruby-colored cranberry apple relish is sweet and tangy, and the celery gives it a terrific crunch. At our house, it's a holiday menu mainstay since it's so pleasant with poultry and pork. -Edith McFarland, Willits, California

Provided by Taste of Home

Time 15m

Yield 16 servings (8 cups).

Number Of Ingredients 5

2 medium navel oranges
2 bags (12 ounces each) fresh or frozen cranberries
2 medium apples, peeled and cut into chunks
2 celery ribs, cut into chunks
3 cups sugar

Steps:

  • Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped. , Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

Nutrition Facts : Calories 172 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 2g fiber), Protein 0 protein.

HOLIDAY CRANBERRY-APPLE RELISH



Holiday Cranberry-Apple Relish image

A cooked relish that is a great with meals all winter long. It's as delicious as it is pretty! Make enough to give as holiday gifts. Keeps up to 2 weeks in the fridge.

Provided by Anonymous

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 35m

Yield 32

Number Of Ingredients 7

4 cups cranberries
2 cups white sugar
⅓ cup orange juice
1 orange, peeled and chopped
1 tart apple, cored and chopped
1 cup dark raisins
1 teaspoon ground cinnamon

Steps:

  • Combine cranberries, sugar, orange juice, orange, apple, raisins, and cinnamon in a large sauce pan. Cover saucepan with lid. Bring the mixture to a boil, reduce heat to medium, and cook at a simmer until all the cranberries have burst, 15 to 20 minutes. Remove from heat and allow to cool until thickened.

Nutrition Facts : Calories 75.3 calories, Carbohydrate 19.6 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 17.2 g

APPLE CRANBERRY RELISH



Apple Cranberry Relish image

This relish has a great flavor especially with the addition of celery! Chopped pecans or walnuts can be added if desired.

Provided by Karen Dunn

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 12h30m

Yield 16

Number Of Ingredients 5

2 navel oranges
2 (12 ounce) packages cranberries
2 apples - peeled, cored and chopped
2 celery, chopped
3 cups white sugar

Steps:

  • Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 48.4 g, Fat 0.2 g, Fiber 3.4 g, Protein 0.5 g, Sodium 9.8 mg, Sugar 41.1 g

APPLE-ORANGE CRANBERRY SAUCE



Apple-Orange Cranberry Sauce image

Fragrant with warm spices, this cranberry sauce goes the extra mile with tart apples and blanched orange peels for a pleasant, citrusy burst of flavor.

Provided by Food Network

Categories     condiment

Time 35m

Yield 8 servings

Number Of Ingredients 7

1 orange
2 cups Water
1 tart apple, peeled and diced, such as Granny Smith
12 ounces fresh or frozen cranberries, if frozen, defrost for 1?2 hours before using
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • Slice away the bottom of the orange so it sits steady on the cutting board. Working from top to bottom, slice off the peel, leaving behind most of the white pith. Finely dice half of the peel strips; discard the rest or save for another use. In a small saucepan over high heat, combine the diced peel and the water. When the water comes to a boil, lower the heat and simmer for 10 minutes. Meanwhile, squeeze all the juice from the orange and set aside.Strain and set aside the blanched orange peel.
  • In a medium saucepan, add diced apple, cranberries, orange juice, blanched orange peel, sugar, cinnamon, and cloves. Bring to a boil over high heat; then reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender, and the cranberries have burst, 10-15 minutes.
  • Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving.

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