No Cook Cranberry Orange Relish Recipes

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.

NO-COOK CRANBERRY-ORANGE RELISH

Steps:

• Cut the ends off the oranges, and slice them into eighths; remove the central stringy white membrane, but leave the peel on.
• Place the oranges, cranberries and sugar in a food processor, and process until they are chopped but not pureed. Do not overprocess them.
• Transfer the mixture to a bowl, stir in the cayenne and the minced mint leaves, and adjust the seasonings. Cover and refrigerate; garnish with the whole mint leaves before serving.

CRANBERRY ORANGE RELISH

Steps:

• Wash the fresh cranberries, and grind them in a meat grinder using a fine blade or process in a food processor until the cranberries are finely chopped.
• Cut the oranges into eighths, and grind or process until finely chopped.
• Combine fresh cranberries, oranges, pecans, dried cranberries, maple syrup, Grand Marnier, sugar and nutmeg; stir well, and refrigerate at least an hour but up to 3 or 4 days.

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.

NO COOK CRANBERRY RELISH

Steps:

• Wash and sort the cranberries.
• Wash apples and orange BUT do NOT peel the apples or orange; just remove the core and seeds.
• Using a food processor, do it in 2 batches, place 1 apple and half orange (cut into quarters) and half the cranberries, pulse the fruit together to a fine chop.
• Place all fruit in a medium size bowl and stir in the sugar, start with a 1/4 cup, just taste and see, add more to your desired taste.
• Fill into a glass quart jar and store in your refrigerator.
• According to the book this will keep for several months (mine don't last that long ;-).

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.

UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH

Steps:

• In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.

NO-COOK CRANBERRY RELISH

Steps:

• In a blender, combine all the ingredients; cover and process until coarsely chopped. Cover and chill for 30 minutes or until ready to serve.