Cranberry And Blood Orange Relish Recipes

CRANBERRY AND BLOOD ORANGE RELISH

Steps:

• Cut off all peel and white pith from 3 blood oranges. Using small sharp knife, cut between membranes to release segments into small bowl (see below). Set bowl with blood orange segments aside. Cut remaining unpeeled blood orange into 8 pieces and place in food processor. Add fresh cranberries and 2/3 cup sugar; using on/off turns, blend until mixture is finely chopped. Transfer relish to medium bowl; stir in blood orange segments. Cover and refrigerate relish overnight. DO AHEAD: Cranberry relish can be made 2 days ahead. Keep refrigerated. Bring to room temperature before serving.

EASY CRANBERRY ORANGE RELISH

Steps:

• Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
• Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
• Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.

CRANBERRY-ORANGE RELISH

Steps:

• Process cranberries in food processor until finely chopped; spoon into medium bowl. Add sugar; mix well.
• Add boiling water to combined dry gelatin mix and cinnamon in large bowl; stir 2 min. until gelatin is completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until thickened.
• Stir oranges and cranberry mixture into gelatin mixture. Spoon into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold just before serving.

SPICED CRANBERRY AND ORANGE RELISH

Steps:

• Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 5 minutes.
• While syrup simmers, cut oranges, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.
• Add sugar syrup and pulse until fruit is finely chopped. Transfer relish to a bowl and stir in ginger. Chill, covered, 1 day for flavors to develop.

ZESTY CRANBERRY-ORANGE RELISH

Steps:

• Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly.
• Place cranberries, orange, sugar and orange zest in electric blender or food processor container; cover. Blend until coarsely chopped. With the motor running, gradually add the gelatine mixture through the feed cap, processing until well blended. Pour into 4-cup mold or bowl; cover. Refrigerate several hours or until firm.
• Unmold onto serving platter to serve.

CRANBERRY & ORANGE RELISH

Steps:

• Chop the cranberries, orange, and lemon in a food processor.
• Add the sugar, pecans, and Cointreau.
• Process briefly.
• Cover and let stand at room temperature for 12 hours.
• Refrigerate overnight.

CRANBERRY-ORANGE-JALAPENO RELISH

Steps:

• Place cranberries in food processor and pulse to chop coarsely, about 5 pulses. Transfer to a medium bowl.
• Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans and toss to combine.

CRANBERRY ORANGE RELISH

Steps:

• Wash the fresh cranberries, and grind them in a meat grinder using a fine blade or process in a food processor until the cranberries are finely chopped.
• Cut the oranges into eighths, and grind or process until finely chopped.
• Combine fresh cranberries, oranges, pecans, dried cranberries, maple syrup, Grand Marnier, sugar and nutmeg; stir well, and refrigerate at least an hour but up to 3 or 4 days.

ORANGE CRANBERRY RELISH

Steps:

• In a large saucepan, combine the cranberries, sugar and orange zest. Cook over medium heat until the berries pop, about 15 minutes., Remove from the heat; stir in the oranges, liqueur and rosemary. Transfer to a small bowl. Cover and store in the refrigerator.

CRANBERRY-ORANGE RELISH

Steps:

• Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.
• Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.

CRANBERRY-ORANGE RELISH

Steps:

• Put cranberries and oranges through a grinder.
• Stir in 1 1/2 cups sugar.
• Chill.
• Or, freeze in airtight containers for longer storage.