Santa Fe Cranberry Relish Recipes

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.

FRESH CRANBERRY RELISH

Steps:

• Place the cranberries, sugar, orange liqueur, and orange zest and juice in the bowl of a food processor. Pulse several times to break down the cranberries and incorporate the ingredients; it should still be a bit chunky. Transfer to a bowl and allow to sit at room temperature for at least 30 minutes so the flavors can marry.

CRANBERRY-SATSUMA RELISH

Steps:

• Finely grate zest of satsumas into a bowl. Peel and section fruits, removing as much stringy membrane as possible, then seed and coarsely chop flesh; transfer with any juices to bowl.
• Combine sugar and wine in a large nonreactive saucepan. Bring to a vigorous simmer over medium-high heat, stirring until sugar has dissolved. Stir in cranberries and 1/4 teaspoon salt. Reduce heat to medium and simmer, stirring constantly, until some of the cranberries begin to burst and collapse, 5 to 7 minutes.
• Stir in satsuma zest, flesh, and juices; cook 1 minute more. (Relish should be chunky and not too broken down, with some cranberries still intact.) Let cool completely in pan, stirring a few times, before serving. Relish can be refrigerated in an airtight container up to 1 week.

CRANBERRY FRUIT RELISH

Steps:

• Pulse cranberries, orange and apple in a blender or food processor until chopped. Remove to a bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 hours.

MRS. O'S CRANBERRY RELISH

Steps:

• Put gelatin mix into a large bowl. Pour boiling water over the gelatin and stir to dissolve powder completely. Let the mixture sit to thicken slightly, 5 to 10 minutes.
• Stir sugar into the gelatin mixture to dissolve; add oranges, pecans, cranberries and apples and stir.
• Refrigerate the gelatin mixture until set, at least 3 hours.

STEVE'S CRANBERRY RELISH

Steps:

• Chop the berries and the oranges fairly fine.
• Toss everything together.
• Add up to 1 1/2 cups of sugar to taste.

MAMA STAMBERG'S CRANBERRY RELISH

Steps:

• Grind the raw berries and onion together. (use an old-fashioned meat grinder or a food processor) - it should be chunky not a puree.
• Add everything else and mix.
• Put in a plastic container and freeze.
• Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.").
• The relish will be thick, creamy and shocking pink.

SANTA FE CRANBERRY RELISH

Steps:

• Coarsely chop all ingredients in food processor. Refrigerate overnight. The amounts of cilantro, jalapeno and onion could be increased for a more pronounced southwestern flavor.