Orange Cranberry Relish Recipes
EASY CRANBERRY ORANGE RELISH
This is an easy and bright addition to the Thanksgiving menu that doesn't require any cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 cups
Number Of Ingredients 5
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.
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.
EASY CRANBERRY ORANGE RELISH
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
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
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.
CRANBERRY-ORANGE RELISH
This Cranberry-Orange Relish is an easy addition to the Thanksgiving menu since it doesn't require any cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.
- Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.
CRANBERRY-ORANGE RELISH
This sweet and tart cranberry relish is much more refreshing than cooked cranberry sauce, and it takes about as long to make as it does to open a can. You'll need a food processor for this one; a blender will reduce everything to juice. Leftovers are great for breakfast with plain yogurt.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, dips and spreads, side dish
Time 5m
Yield 8 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 13 grams
BEST CRANBERRY ORANGE RELISH
A quick recipe, frequently requested, and so easy. You can line the serving bowl with whole lettuce leaves before pouring in the relish if desired.
Provided by realtor dave
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h15m
Yield 40
Number Of Ingredients 7
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.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 10.5 g, Fat 1.1 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 17.8 mg, Sugar 9.5 g
CRANBERRY/ORANGE RELISH
Wonderful for Thanksgiving or Christmas to serve with your turkey! This is another one of my mother-in-law's recipes that my husband must have for the holidays!
Provided by Teresa Mackey
Categories Fruit
Time 10m
Yield 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 84.3, Fat 0.1, Sodium 0.8, Carbohydrate 21.9, Fiber 1.7, Sugar 18.9, Protein 0.2
SPICED CRANBERRY AND ORANGE RELISH
Categories Condiment/Spread Sauce Food Processor Fruit Ginger Side Christmas Thanksgiving Quick & Easy Cranberry Orange Fall Cinnamon Clove Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 5 minutes.
- While syrup simmers, cut oranges, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.
- Add sugar syrup and pulse until fruit is finely chopped. Transfer relish to a bowl and stir in ginger. Chill, covered, 1 day for flavors to develop.
CRANBERRY & ORANGE RELISH
Recipe from "Favorite Meals from Williamsburg" cookbook. I've been making it for the last 20 years. Cointreau adds a little extra "ooomph". Excellent! No cooking - cook time is approximate standing time
Provided by Satisfied Kris
Categories Sauces
Time 20h15m
Yield 3 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 562.3, Fat 26.3, SaturatedFat 2.3, Sodium 1.8, Carbohydrate 86.5, Fiber 8.3, Sugar 74.7, Protein 4.2
CRANBERRY-ORANGE RELISH
This tasty cranberries and orange relish is a natural accompaniment for pork, ham and poultry.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 20m
Yield 20
Number Of Ingredients 4
Steps:
- Place sugar and ginger in medium bowl.
- Wash and dry cranberries; remove any stems or blemished berries.
- Wash and dry orange; cut into 1-inch pieces (with peel) and remove seeds.
- In food processor, place half of the cranberries and orange pieces. Cover and process, using short on-and-off motions, about 15 seconds or until evenly chopped. Stir cranberry mixture into sugar mixture. Repeat with remaining cranberries and orange pieces.
- Cover and refrigerate at least 24 hours to blend flavors but no longer than 1 week.
Nutrition Facts : Calories 50, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 2 Tablespoons, Sodium 0 mg, Sugar 12 g, TransFat 0 g
CRANBERRY-ORANGE RELISH
Enjoy this delicious Cranberry-Orange Relish with your next family dinner. This simple Cranberry-Orange Relish recipe takes just 15 minutes to prep and pairs well as a salad with classic holiday dishes or you can even save it for dessert.
Provided by My Food and Family
Categories Home
Time 5h30m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
NO-COOK CRANBERRY-ORANGE RELISH
Provided by Mark Bittman
Categories easy, condiments
Time 10m
Yield 12 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 21 grams
ORANGE CRANBERRY RELISH
Fresh rosemary add an unique, but special flavor twist to homemade cranberry relish. It would be great along side most roasted meats or poultry.-Nancy Mueller, Bloomington, Minnesota
Provided by Taste of Home
Time 25m
Yield 4 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the cranberries, sugar and orange zest. Cook over medium heat until the berries pop, about 15 minutes., Remove from the heat; stir in the oranges, liqueur and rosemary. Transfer to a small bowl. Cover and store in the refrigerator.
Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
EASY CRANBERRY & ORANGE RELISH
Pair this cranberry and orange relish with turkey or a nut roast. Ideal at Christmas time, dried cranberries give it a lovely thick, jammy texture
Provided by Barney Desmazery
Categories Condiment
Time 25m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 34 calories, Fat 0.1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
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