Cranberry Apple Orange Vinaigrette Recipes

ORANGE CRANBERRY VINAIGRETTE

Steps:

• In a blender, combine the first six ingredients. Cover and process for 1 minute. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Store in the refrigerator.

CRANBERRY ORANGE VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over greens and vegetables. Store in the refrigerator.

APPLE-ORANGE-CRANBERRY RELISH

Steps:

• Grate the zest from the whole orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks. Peel the apple and remove the core; cut into large pieces.
• In a food processor, combine the orange zest and chunks, apples, cranberries and celery and process until finely chopped; be careful not to process too long because the mixture will become mushy. Add the walnuts and pulse until chopped. Stir in the sugar and orange liqueur. Refrigerate until serving time, at least 2 hours and up to overnight.

CRANBERRY-APPLE-ORANGE RELISH

Steps:

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

APPLE-ORANGE CRANBERRY SAUCE

Steps:

• Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice.
• In a small saucepan over high heat, combine the rind and the water and bring to a boil.
• Cook for 10 minutes, then drain and set aside.
• Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones.
• Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves.
• Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
• Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauce boat and pass at the table.

CRANBERRY-APPLE CIDER VINAIGRETTE

Steps:

• Whisk all ingredients except oil in medium bowl until blended.
• Add oil gradually, whisking constantly.

APPLE-ORANGE CRANBERRY SAUCE

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.

APPLE CRANBERRY RELISH

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.

CRANBERRY-ORANGE VINAIGRETTE

Steps:

• Place ingredients in jar with tight-fitting lid; cover with lid.
• Shake until blended.