Quick Cranberry Relish Recipes

QUICK AND EASY CRANBERRY RELISH

Steps:

• Rinse cranberries and pick out any soft ones and discard. Drain and place into a food processor.
• Cut the orange into 8 sections, leaving the peel on. Cut the peeled and cored apple into 8 sections as well. Transfer to food processor.
• Pulse fruits in the food processor until everything is minced into small pieces. Be careful not to over pulse.
• Stir in sugar. Transfer to a serving bowl and let sit 30 minutes before serving.

QUICK CRANBERRY RELISH

Steps:

• Chop cranberries in a blender or food processor.
• Stir cranberries, orange juice, raisins, and sugar together in a saucepan; bring to a simmer and cook until cranberries soften, 8 to 10 minutes. Cool. Fold apples into cranberry mixture.

CRANBERRY RELISH RECIPE

Steps:

• Add cranberries, apple, orange, sugar, zest in a food processor and pulse until coarsely chopped. Do not try to make this smooth! It's not eaten that way.
• Transfer this to serving bowl. Cover and chill for at least 1 hour so that the flavors deepen.
• Garnish with mint leaves (optional) and enjoy.

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

Steps:

• Cut the orange peel into small pieces. Place the peel in a jar, add the sugar, and toss to coat. Do not seal the jar. Instead, cover the top with cheesecloth, and let the orange peel dry for one week.
• Wash the cranberries and drain. Place them in an enamel pot, and add 1 1/2 cups of water. Cook 20 minutes over low heat.
• Wash, peel and core the pears, and cut each into 6 to 8 pieces. Add to the cranberries, along with the orange peel. Cook another 20 minutes over low heat.
• Pour the hot mixture into clean, dry jars. Cover with cheesecloth, and cool for 24 hours.
• On top of the relish, pour 1 tablespoon of vegetable oil as a seal. Seal the jar with its lid. The relish will keep for months. When ready to eat, remove the oil by dipping a paper towel into the jar to absorb the oil.

QUICK APPLE CRANBERRY RELISH

Steps:

• In a large saucepan, combine all ingredients. Cook, uncovered, over medium heat, stirring occasionally, until the berries pop and mixture thickens, about 15 minutes. , Serve warm or chilled. Refrigerate leftovers.

QUICK & EASY CRANBERRY RELISH

Steps:

• In a medium bowl, combine cranberry sauce, cinnamon, cloves, and orange zest. Mix well.
• Stir in raisins and walnuts.
• Cover and chill.
• Transfer to serving dish when ready to serve. Garnish top with fresh mint leaves if desired.

QUICK CRANBERRY SAUCE

Steps:

• In a medium saucepan, combine cranberries and jelly. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 minutes.
• Transfer to a serving dish, and let cool.

HOMEMADE CRANBERRY RELISH

Steps:

• In an ungreased 13-in. x 9-in. baking dish, combine cranberries and sugar. Cover and bake at 350° for 1 hour. , In a large bowl, combine the orange marmalade, walnuts and lemon juice. Stir in cranberry mixture. Cover and refrigerate until chilled.

LEMONY CRANBERRY RELISH

Steps:

• Rinse and drain the cranberries, then pick out and discard any squishy ones. In a food processor, pulse the cranberries, lemon, sugar and salt until finely chopped. You can serve this immediately or transfer to an airtight container and refrigerate for up to 48 hours, or until ready to serve. As it sits, the sugar will dissolve and the fruit will release liquid, creating a sweet-tart sauciness.

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.