Cranberry Orange Relish Recipe Paula Deen

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.

UNCOOKED CRANBERRY AND ORANGE RELISH

Steps:

• Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.

CRANBERRY-ORANGE RELISH

Steps:

• Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.

COOKED CRANBERRY AND ORANGE RELISH

Steps:

• Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
• Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.

PAULA DEEN'S CANNED CRANBERRIES PLUS

Steps:

• In a medium-sized bowl, gently fold together the cranberries, mandarin oranges, walnuts and pecans. Refrigerate.
• Serve chilled.
• When Paula demonstrated this recipe, she mentioned she liked walnuts best and didn't use pecans. She did not use 2 cups of nuts either, which leads me to believe you can tinker some with this recipe!

WAYNE'S CRANBERRY SAUCE (PAULA DEEN)

Steps:

• Combine the sugar and water in a large saucepan and bring to a boil.
• Add the cranberries and return to a boil, then lower the heat so that the liquid simmers.
• Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes.
• Remove the pan from the heat and let the sauce cool.
• Serve in a side bowl with turkey or any preferred holiday dish.