Raw Cranberry Orange Relish Recipe Recipe For Shrimp

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STRACHAN FRESH CRANBERRY ORANGE RELISH



Strachan Fresh Cranberry Orange Relish image

A blend made by trial and error and that my husband won't let me play with anymore! This can easily be made a day or two ahead of serving to allow the flavors to meld. This is a great complement to roast poultry or pork and also makes a great topper on buttered biscuits or rolls.

Provided by Beth Stone Strachan

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 1h15m

Yield 12

Number Of Ingredients 7

1 (12 ounce) package cranberries
1 navel orange, ends trimmed
⅓ cup chopped walnuts
¾ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons triple sec (orange-flavored liqueur)

Steps:

  • Place cranberries in food processor; pulse until evenly chopped. Transfer to a mixing bowl.
  • Quarter the orange and place in the food processor with walnuts; pulse until finely chopped. Add to bowl with cranberries.
  • Mix sugar, cinnamon, nutmeg, and triple sec into cranberry-orange mixture until coated. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 19.1 g, Fat 2.2 g, Fiber 1.8 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 0.9 mg, Sugar 15.8 g

COOKED CRANBERRY AND ORANGE RELISH



Cooked Cranberry and Orange Relish image

Provided by Food Network

Categories     dessert

Time 20m

Yield 3 to 4 cups

Number Of Ingredients 4

1/2 cup each of water and orange juice
3/4 cup sugar
1 bag whole fresh cranberries
1 tablespoon grated orange rind

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.

UNCOOKED CRANBERRY AND ORANGE RELISH



Uncooked Cranberry and Orange Relish image

Provided by Food Network

Categories     appetizer

Time P1D

Yield about 3 cups

Number Of Ingredients 3

1 bag (12 ounces) whole fresh cranberries, well washed and patted dry
1 thin skinned, seedless oranges, well washed and dried
1 cup sugar

Steps:

  • Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.

FRESH CRANBERRY-ORANGE SAUCE



Fresh Cranberry-Orange Sauce image

Cranberry sauce is a must-have, classic holiday side dish. Sweet orange and pear are perfect partners to the tart cranberries. The orange marmalade intensifies the citrus flavor, the vanilla adds a subtle aroma, and the star anise will have people asking "what is that?"

Provided by lutzflcat

Time 40m

Yield 8

Number Of Ingredients 10

½ cup orange juice
½ cup cranberry juice
⅓ cup white sugar
1 (12 ounce) package fresh cranberries
1 medium pear - peeled, cored, and diced
2 tablespoons grated orange zest
½ teaspoon vanilla extract
1 star anise
1 pinch salt
2 tablespoons orange marmalade

Steps:

  • Combine orange juice, cranberry juice, and sugar in a saucepan over medium-high heat; bring to a boil. Cook, stirring occasionally, for about 5 minutes.
  • Stir in 1/2 of the cranberries, pear, orange zest, vanilla extract, star anise, and salt, and return to a boil. Reduce heat and simmer for about 5 minutes. Add the remaining cranberries and cook, stirring often, until cranberries start to burst and mixture starts to thicken, about 10 minutes.
  • Remove from heat. Stir in orange marmalade and set aside. Sauce will continue to thicken as it cools. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 24.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 0.4 g, Sodium 23.8 mg, Sugar 18.3 g

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