EASY CRANBERRY ORANGE RELISH
A delightful change from the ordinary...the only relish most of my family will eat! Relish can be chilled up to 3 days.
Provided by TXGIRLSX3
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 2h10m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 19.8 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.3 g, Sodium 1 mg, Sugar 15.7 g
EASY CRANBERRY ORANGE RELISH
This is an easy and bright addition to the Thanksgiving menu that doesn't require any cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 cups
Number Of Ingredients 5
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.
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.
CRANBERRY-ORANGE RELISH
Steps:
- Bring the sugars, syrup, water, cinnamon and nutmeg to a boil. Reduce to a simmer and cook gently 5 minutes. Add the cranberries and continue to simmer, uncovered, until half the berries "pop". Remove from the heat and stir in the orange segments. Cool, stir in the walnut pieces and serve.
UNCOOKED CRANBERRY AND ORANGE RELISH
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.
ZESTY CRANBERRY-ORANGE RELISH
Upgrade your holiday cranberry dish with this Zesty Cranberry-Orange Relish. It only takes 15 minutes to prepare, and will round out any festive menu perfectly. This Zesty Cranberry-Orange Relish is delicious and is full of bright, traditional flavors.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield Makes 24 servings.
Number Of Ingredients 6
Steps:
- Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly.
- Place cranberries, orange, sugar and orange zest in electric blender or food processor container; cover. Blend until coarsely chopped. With the motor running, gradually add the gelatine mixture through the feed cap, processing until well blended. Pour into 4-cup mold or bowl; cover. Refrigerate several hours or until firm.
- Unmold onto serving platter to serve.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0.6575 g, Sugar 0 g, Protein 0.7113 g
BEST CRANBERRY ORANGE RELISH
A quick recipe, frequently requested, and so easy. You can line the serving bowl with whole lettuce leaves before pouring in the relish if desired.
Provided by realtor dave
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h15m
Yield 40
Number Of Ingredients 7
Steps:
- Combine sugar and orange in a food processor; pulse until coarsely chopped. Add cranberries, gelatin mix, celery, and pecan pieces; pulse briefly until coarsely chopped. Pour into a serving bowl.
- Refrigerate before serving, about 1 hour.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 10.5 g, Fat 1.1 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 17.8 mg, Sugar 9.5 g
CRANBERRY-ORANGE RELISH
This Cranberry-Orange Relish is an easy addition to the Thanksgiving menu since it doesn't require any cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 10
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.
SPICED CRANBERRY AND ORANGE RELISH
Categories Condiment/Spread Sauce Food Processor Fruit Ginger Side Christmas Thanksgiving Quick & Easy Cranberry Orange Fall Cinnamon Clove Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 5 minutes.
- While syrup simmers, cut oranges, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.
- Add sugar syrup and pulse until fruit is finely chopped. Transfer relish to a bowl and stir in ginger. Chill, covered, 1 day for flavors to develop.
FRESH CRANBERRY ORANGE RELISH WITH STEVIA
a low sugar recipe for fresh cranberry sauce freezing the cranberries seems to make the color more brilliant, less "pinky"
Provided by hollywall
Categories Sauces
Time 10m
Yield 1/4 cup approx, 8 serving(s)
Number Of Ingredients 3
Steps:
- slice unpeeled orange into 8ths and remove seeds, place 1/2 orange slices and 1/2 cranberries in food processor with 1/2 of the stevia powder and process until mixture is evenly chopped, almost pureed. transfer to bowl and repeat with remaining orange, cranberries and stevia. add sugar to taste if desired, but give the relish a chance to sit first and meld the flavors. you may not want to add sugar at all. for best flavor make a day ahead and refrigerate.
Nutrition Facts : Calories 28.4, Fat 0.1, Sodium 0.9, Carbohydrate 7.4, Fiber 2.5, Sugar 3.4, Protein 0.3
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CRANBERRY AND ORANGE RELISH RECIPE | LEITE'S CULINARIA
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5/5 (4)Total Time 15 minsCategory SidesCalories 112 per serving
- Toss all of the ingredients in a large saucepan over medium heat and simmer until the mixture thickens somewhat, about 10 minutes. (For a runny, saucy sauce, let it simmer just a few minutes less. For a more jellied version, simply let it simmer a few minutes longer.)
- Let the sauce cool to room temperature before serving and, ideally, cover and refrigerate it for up to several days. This not only affords you more time and stovetop space on Thanksgiving morning, but gives the flavors time to meld quite nicely. Originally published November 5, 2012.
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4.5/5 (2)Total Time 20 minsCategory Side DishCalories 121 per serving
- Toast the walnuts: Preheat the oven to 350 degrees F. Spread the walnuts into an even layer on an ungreased rimmed baking sheet. Bake for 8 to 12 minutes, until lightly toasted and fragrant. Watch carefully towards the end of the baking time to make sure the nuts do not burn. Transfer to a plate and let cool completely (place in the refrigerator if you’d like to speed up this process).
- In the bowl of a food processor fitted with a steel blade, place the cranberries, orange, and apple. Blend until you have a uniform, very finely chopped mixture with a crunchy texture. I like to alternate between long and short pulses to ensure that the mixture processes evenly. Add the walnuts and pulse until roughly chopped.
- Transfer the mixture to a serving bowl and stir in the honey and orange liqueur. Chill at least 2 hours or overnight. Serve chilled or at room temperature.
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