Moms Cranberry Relish Recipes

CRANBERRY RELISH

Steps:

• Remove any seeds from orange (if there are any) and place in food processor fitted with steel blade attachment. Process until chopped into pieces no larger than a pea. Add cranberries and pulse until the cranberries are finely chopped.
• Whisk raspberry jam in a medium bowl to loosen. Add cranberry mixture and sugar and stir thoroughly until the jam is incorporated and the sugar is dissolved. Refrigerate until serving.

FRESH CRANBERRY RELISH

Steps:

• Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

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:

• 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.

MOM'S THANKSGIVING CRANBERRY RELISH

Steps:

• Using a grinder or a food processor, (not a blender) grind the cranberries and alternate with chunks of orange and lemon, including the rinds. Add sugar to the mixture. Mix well. This is best if made about 2 days ahead of time and kept refrigerated. (Gives the flavors time to blend well!) **Mom says that a grinder works best, but you can use a food processor (just pulse it) if you take care not to let it turn to mush. The idea is to have a coarse "relish" consistency. This recipe is not only delicious, but really looks pretty.

MAMA'S CRANBERRY RELISH RECIPE

Steps:

• Grind all ingredients and add sugar. (Editor's Note: No cooking is required, however, it should be made ahead and refrigerated so that the flavors can meld together. At least 2 hours. You could simply chop the ingredients in a cuisinart. Mama had an old school grinder (meat style grinder) that she used. Based on other recipes. I think you should peel the orange separate the pith and discard. It's ok to use the zest of the orange and the inside. I would also remove the seeds and membrane from the orange. remove core and stem from apples.)

MAMA STAMBERG'S CRANBERRY RELISH

Steps:

• Grind the raw berries and onion together. (use an old-fashioned meat grinder or a food processor) - it should be chunky not a puree.
• Add everything else and mix.
• Put in a plastic container and freeze.
• Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.").
• The relish will be thick, creamy and shocking pink.

GRANDMA'S CRANBERRY RELISH

Steps:

• Wash and drain cranberries.
• Cut whole orange into quarters.
• Chop in food processor until pieces are minced. You may need to do this in portions depending on the size of your food processor.
• Pour into a bowl and mix in sugar.
• Allow to rest in refrigerator for 30 minutes.
• Serve with turkey, ham, or your favorite holiday meal.

MRS. O'S CRANBERRY RELISH

Steps:

• Put gelatin mix into a large bowl. Pour boiling water over the gelatin and stir to dissolve powder completely. Let the mixture sit to thicken slightly, 5 to 10 minutes.
• Stir sugar into the gelatin mixture to dissolve; add oranges, pecans, cranberries and apples and stir.
• Refrigerate the gelatin mixture until set, at least 3 hours.

BECKY'S MOM'S CRANBERRY SAUCE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Stir together the cranberries, sugar, and liqueur in a baking dish.
• Bake in preheated oven for 1 1/2 hours, stirring every 20 minutes. Store refrigerated in a tightly-covered container.