Cranberry And Celery Relish Recipes

ALMOST-FAMOUS CRANBERRY WALNUT RELISH

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

CRANBERRY AND CELERY RELISH

Steps:

• Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a bowl and cool completely.
• Just before serving, stir in celery and almonds.

CRANBERRY RELISH MOLD

Steps:

• In a bowl, combine unflavored gelatin and cold water; let stand for 1 minute. Add cherry gelatin and boiling water; stir until dissolved. Stir in the cranberry sauce, pineapple and celery., Pour into a 6-cup mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.

CRANBERRY RELISH

Steps:

• Chop or grind cranberries, orange (with rind) and apple (with peel). Make sure you do this in such a way as to conserve all of the juice.
• You can use a food processor or one of the old metal food grinders that clamp to your table - mine drips horribly, but if you have kids helping, it's lots of fun for them to turn the crank and hear the cranberries pop. You could of course chop it all by hand with a knife, but you'll want to chop everything very finely.
• Place fruits and their juices in a serving dish/bowl that will hold 8-10 cups.
• Add diced celery, nuts and crushed pineapple with juice.
• Dissolve jello in recommended amount of boiling water (2 cups), and add to the fruit/nut mixture.
• Depending on how juicy your fruit is, you may not need to add any cold water to the mixture. If you think it will need it, don't add more than 1 cup.
• Depending on the tartness of your fruits, you may or may not want to add some sugar, perhaps 1/2 cup. (I just taste it before putting it in the fridge to set and add sugar if it seems too tart.).
• Refrigerate for several hours till set(overnight is good).

APPLE-CRANBERRY RELISH

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.

JELLIED CRANBERRY BEET RELISH

Steps:

• Combine cranberries, water and 1/4 cup orange juice in a saucepan.
• Bring to a boil, reduce heat to medium, and cook for about 4 minutes or until cranberries pop and soften.
• While cranberries are cooking, sprinkle gelatin over remaining orange juice then allow to stand for 1 minute to soften.
• Add gelatin/orange mixture and sugar to cranberry mixture, stirring until gelatin dissolves.
• Remove from heat and stir in remaining ingredients.
• Pour into rinsed but not dried 4 cup mould or deep bowl.
• Cover and refrigerate for at least 2 hours (and up to 24 hours) or until set.
• To unmould, dip into hot water for about 20 seconds, then invert onto serving plate.

BEST CRANBERRY ORANGE RELISH

Steps:

• Combine sugar and orange in a food processor; pulse until coarsely chopped. Add cranberries, gelatin mix, celery, and pecan pieces; pulse briefly until coarsely chopped. Pour into a serving bowl.
• Refrigerate before serving, about 1 hour.

CRANBERRY RELISH TWO WAYS

Steps:

• In a medium saucepan, bring 1 cup water to a simmer. Add the cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and the cranberries begin to pop, about 15 minutes.
• Remove from heat. Divide relish in half, reserving half. Add orange segments to half of the cranberries. Stir to combine.
• Add pepper jelly and fresh herbs to the remaining half. Stir to combine. Serve relishes in separate dishes.