FRESH CRANBERRY RELISH
This 3-ingredient cranberry relish has been a family favorite for generations! It's sweet and tangy and perfect paired with Thanksgiving turkey or even for topping on chicken or pork
Provided by Lauren Allen
Categories Side Dish
Time 5m
Number Of Ingredients 3
Steps:
- Slice the very edge root ends off of the orange, just until you see the flesh. Leave the rest of the skin ON the orange and slice it into 8 pieces.
- Place the fresh cranberries, orange slices and sugar in your food processor and process until smooth (or until no large chunks remain).
- Refrigerate until ready to serve (it tastes best after being in the fridge for at least on hour) or for up to 1 week. Serve over turkey, chicken, pork loin etc.
Nutrition Facts : Calories 330 kcal, Carbohydrate 85 g, Sodium 2 mg, Fiber 6 g, Sugar 75 g, ServingSize 1 serving
FRESH CRANBERRY RELISH
Steps:
- Combine 2 pounds cranberries, 1 cup sugar, 1/4 cup Grand Marnier and the zest and juice of 1 orange in a food processor; pulse until chunky. Let sit at room temperature for at least 30 minutes.
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.
RUTH LYONS CRANBERRY SALAD
Sometimes I like a change from the cranberry salad I usually make, then I make this one. If you remember the Ruth Lyons TV show you know where this recipe came from.
Provided by Hoosier Margie
Categories Low Protein
Time 25m
Yield 1-3 quarts
Number Of Ingredients 11
Steps:
- Cook cranberries in water until the cranberries pop.
- Add sugar and salt.
- Cook 5 minutes.
- Pour over dry jello.
- Stir.
- Cool.
- Add any of the optional ingredients you like.
- My personal favorites are celery, apples, orange (canned Mandarin) and crushed pineapple.
- Canned fruit should be drained well.
- Refrigerate until set.
Nutrition Facts : Calories 1188.8, Fat 1.3, SaturatedFat 0.1, Sodium 1313.9, Carbohydrate 274.9, Fiber 8.7, Sugar 207.5, Protein 31
LOW-CARB RAW CRANBERRY RELISH
This is NOT a no carb but lower than most raw, uncooked relish. I always get asked for my recipe on this no matter where I serve it. Quick, easy and great for those what do I bring luncheons! Due to the high acid content it will be good in the fridge for a week. However, it is a pleaser dish and never lasts 24 hours. I fix double and hide a dish in the back of the fridge.
Provided by Maeven6
Categories Fruit
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the washed raw cranberries into a food processor.
- Pulse until chopped finely and place into a large bowl.
- Next put pecans into the processor and chop coursely.
- Place them into the bowl with the cranberries.
- Do the same with the celery, chop and add to the bowl.
- Chop your apple finely on a cutting board. DO NOT use the processor.
- Add the apple to the bowl and stir in the rest of the ingredients.
- Chill over night or at least for a few hours before serving.
- Serve with poultry, breakfast toast, cereals, or anything a nice tart bit is good with.
Nutrition Facts : Calories 90.2, Fat 6.7, SaturatedFat 0.6, Sodium 22.3, Carbohydrate 8.3, Fiber 3.4, Sugar 3.6, Protein 1.2
FRUITED CRANBERRY RELISH
This recipe came from my aunt, who for many years invited our family to her home for Christmas dinner. I took great delight in helping myself to this relish because she always served it in one of her fancy dishes, used only on the holidays. -Ruth Collins, Blossvale, New York
Provided by Taste of Home
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 4
Steps:
- In a food processor, combine all ingredients; cover and process until fruit is chopped.
Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 0 protein.
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