Raw Cranberry Orange Relish Recipes

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.

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.

OCEAN SPRAY FRESH CRANBERRY ORANGE RELISH

Steps:

• Slice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Tranfer to a bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator of freezer.
• You can also use a food grinder for the food processor step. The grinder is my preferred method, becaue that's how my Mom made it so many many years ago.

STRACHAN FRESH CRANBERRY ORANGE RELISH

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.

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.

CRANBERRY-ORANGE RELISH

Steps:

• Slice the orange into eighths; finely chop in a food processor. Add cranberries and process until chopped. Slice apple into eighths; add to orange mixture and process until chopped. In a large bowl, dissolve gelatin in boiling water; stir in pineapple and orange mixture. Chill for at least 4 hours. Just before serving, stir in nuts.

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.

CRANBERRY-ORANGE RELISH

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.