Cranberry Blood Orange And Ginger Relish Recipes

CRANBERRY AND BLOOD ORANGE RELISH

Cranberry and Blood Orange Relish image

Provided by Tina Miller

Categories Sauce Food Processor Side No-Cook Christmas Thanksgiving Low Fat Vegetarian Quick & Easy Low Cal Cranberry Orange Low Cholesterol Bon Appétit Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

Ingredients

4 blood oranges
1 12-ounce bag fresh cranberries
2/3 cup sugar

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.

SUNNY'S CHARRED ORANGE AND CRANBERRY RELISH

Sunny's Charred Orange and Cranberry Relish image

Provided by Sunny Anderson

Time 40m

Yield 2 cups

Number Of Ingredients 4

Ingredients

1 navel orange
2 cups cranberries, washed and picked through
1/2 cup sugar
1 tablespoon grated fresh ginger

Steps:

Preheat the grill to 400 degrees F.
Zest the orange and set aside. Cut the orange (with its rind) into 1/2-inch-thick slices. Place the slices on the grill and cook until a peek beneath reveals charring, 2 to 4 minutes. Flip and grill the other side, another 2 to 4 minutes.
Meanwhile, combine the reserved orange zest, cranberries, sugar, ginger and 1 cup water in a medium saucepan over medium heat. Begin to simmer, stirring occasionally. Place the orange slices on a cutting board and trim off the rinds, then remove the seeds and discard. Roughly chop the orange flesh and add to the saucepan. Cook the relish until the cranberries pop and the liquid reduces, about 15 minutes total. Serve chilled or at room temperature.

FRESH GINGER CRANBERRY RELISH

Fresh Ginger Cranberry Relish image

The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It's great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. -Melode Weiner, Plymouth, California

Provided by Taste of Home

Time 15m

Yield 5 cups.

Number Of Ingredients 5

Ingredients

1 large navel orange
1 medium lemon
2 packages (12 ounces each) fresh or frozen cranberries, thawed
1 cup sugar
1/3 to 1/2 cup coarsely chopped fresh gingerroot

Steps:

Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.

Nutrition Facts :

EASY CRANBERRY ORANGE RELISH

Easy Cranberry Orange Relish image

A delightful change from the ordinary...the only relish most of my family will eat! Relish can be chilled up to 3 days.

Provided by TXGIRLSX3

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

Time 2h10m

Yield 8

Number Of Ingredients 4

Ingredients

1 navel orange
1 (12 ounce) package fresh cranberries
½ cup white sugar
⅛ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 19.8 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.3 g, Sodium 1 mg, Sugar 15.7 g

CRANBERRY ORANGE RELISH

Cranberry Orange Relish image

The original recipe for this cranberry sauce was found in The Thanksgiving Cookbook, 1991. It's been tweaked slightly since I do enjoy the orange flavor! Preparation time does not include the time needed for the sauce to cool to room temperature.

Provided by Sydney Mike

Categories Sauces

Time 20m

Yield 2 1/4 cups, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 ounce) bag fresh cranberries, rinsed, picked over (about 3 cups)
3/4 cup granulated sugar
1/2 cup orange juice
1/3 cup triple sec
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 tablespoons orange zest, minced
1/2 cup walnuts, toasted, coarsely chopped

Steps:

Combine cranberries, sugar, orange juice, Triple Sec, allspice, cloves & ginger in a medium nonreactive saucepan & bring to a boil, then reduce heat to medium-low & simmer, stirring frequently, for about 10 minutes, or until berries begin to pop & the mixture thickens slightly.
Remove from heat & let the mixture cool slightly, then stir in the orange zest & walnuts, before letting the sauce cool to room temperature.
Pour into a container with a tight lid & refrigerate until serving time.
Cold, in the refrigerator, the sauce will keep for at least 3 weeks.

Nutrition Facts : Calories 151.5, Fat 4.9, SaturatedFat 0.5, Sodium 1.7, Carbohydrate 27.7, Fiber 2.9, Sugar 22.1, Protein 1.4

CRANBERRY-ORANGE RELISH WITH MINT

Cranberry-Orange Relish with Mint image

Categories Sauce Food Processor Side Thanksgiving Quick & Easy Cranberry Orange Mint Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 6 cups

Number Of Ingredients 6

Ingredients

2 12-ounce bags fresh (or frozen, thawed) cranberries
2 teaspoons orange zest from 1 of 4 navel oranges
3/4 cup sugar
1/2 cup minced red onion
1/4 cup chopped fresh mint
1 tablespoon minced peeled ginger

Steps:

Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and chill.

GINGER CRANBERRY RELISH

Ginger Cranberry Relish image

Make and share this Ginger Cranberry Relish recipe from Food.com.

Provided by chef FIFI

Categories Oranges

Time 15m

Yield 3 cups

Number Of Ingredients 5

Ingredients

1 (12 ounce) bag fresh cranberries or 1 (12 ounce) bag frozen cranberries
1 (15 ounce) can mandarin oranges (well drained)
1/2 cup orange juice (preferrably with pulp)
1 cup sugar
2 tablespoons crystallized ginger (chopped)

Steps:

Combine all ingredients except oranges into a saucepan.
Over medium heat bring to a boil and let boil for 5 minutes, or until thicken.
Most of the berries should have popped.
Stir in oranges.
Set aside and let cool a bit.
You may want to put it in the food processor and pulse slightly.
Cover and refridgerate.

Nutrition Facts : Calories 407.7, Fat 0.7, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 104.7, Fiber 8.2, Sugar 90, Protein 1.9

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