Cranberryorangerelish Recipes

CRANBERRY/ORANGE RELISH

Steps:

• Wash and drain cranberries.
• Wash and quarter one orange and remove any seeds.
• Place everything in a food processor and chop.
• Add sugar.
• Refrigerate overnight.

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

Steps:

• Use a knife to cut the orange into 8 even pieces, keeping the peel on.
• Place the orange pieces and the Granny Smith apple slices into a food processor or blender. Pulse 4 to 5 times to begin the chopping process.
• Add the fresh cranberries, granulated white sugar, dark brown sugar, and lime zest into the food processor.
• Pulse the mixture about 8 to10 times until it looks finely chopped. Do not over process the mixture. You don't want a puree.
• Scoop into a large dish or bowl that can handle about 4 cups of relish. Cover and refrigerate for an hour to overnight to allow the flavors to meld.
• Best when served cold.

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.

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.

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.

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.

EASY CRANBERRY ORANGE RELISH

Steps:

• Place the sugar, 1 cup water, and the orange juice in a medium saucepan over medium heat. Stir until sugar dissolves, about 5 minutes.
• Add cranberries; cook just until berries start to pop, about 15 minutes. Remove from heat, and stir in orange zest and segments. Cool, and refrigerate overnight.

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 RELISH

Steps:

• Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.

CRANBERRY-ORANGE RELISH

Steps:

• Slice the orange into eighths; finely chop in a food processor. Add cranberries and process until chopped. Slice apple into eighths; add to orange mixture and process until chopped. In a large bowl, dissolve gelatin in boiling water; stir in pineapple and orange mixture. Chill for at least 4 hours. Just before serving, stir in nuts.

CRANBERRY ORANGE RELISH

Steps:

• Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes.
• Pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop.

EASY CRANBERRY & ORANGE RELISH

Steps:

• Tip the cranberries into a large pan with the orange juice and sugar, and bring to the boil. Turn down the heat to medium and bring to a gentle simmer, then continue to cook for 10 mins until the cranberries become plump and sticky.
• Tip the mixture into a blender, blitz to a purée, then return to the pan and simmer over a low heat for 5 mins until thick and jammy. Leave to cool and tip into a serving dish or jar. Will keep in the fridge for four days or freezer for up to six months.