Uncooked Cranberry Orange And Ginger Relish Recipes

UNCOOKED CRANBERRY AND ORANGE RELISH

Uncooked Cranberry and Orange Relish image

Provided by Food Network

Time P1D

Yield about 3 cups

Number Of Ingredients 3

Ingredients

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.

SUNNY'S CHARRED ORANGE AND CRANBERRY RELISH

Sunny's Charred Orange and Cranberry Relish image

Provided by Sunny Anderson

Time 40m

Yield 2 cups

Number Of Ingredients 4

Ingredients

1 navel orange
2 cups cranberries, washed and picked through
1/2 cup sugar
1 tablespoon grated fresh ginger

Steps:

Preheat the grill to 400 degrees F.
Zest the orange and set aside. Cut the orange (with its rind) into 1/2-inch-thick slices. Place the slices on the grill and cook until a peek beneath reveals charring, 2 to 4 minutes. Flip and grill the other side, another 2 to 4 minutes.
Meanwhile, combine the reserved orange zest, cranberries, sugar, ginger and 1 cup water in a medium saucepan over medium heat. Begin to simmer, stirring occasionally. Place the orange slices on a cutting board and trim off the rinds, then remove the seeds and discard. Roughly chop the orange flesh and add to the saucepan. Cook the relish until the cranberries pop and the liquid reduces, about 15 minutes total. Serve chilled or at room temperature.

UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH

Uncooked Cranberry, Orange, and Ginger Relish image

Categories Condiment/Spread Food Processor Ginger No-Cook Thanksgiving Quick & Easy Low Sodium Wheat/Gluten-Free Cranberry Orange Chill Gourmet

Yield Makes about 3 cups

Number Of Ingredients 4

Ingredients

2 teaspoons chopped peeled fresh gingerroot
1 large navel orange, including the rind, chopped
a 12-ounce bag of cranberries, picked over
3/4 cup sugar, or to taste

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

Cranberry Orange Relish image

The original recipe for this cranberry sauce was found in The Thanksgiving Cookbook, 1991. It's been tweaked slightly since I do enjoy the orange flavor! Preparation time does not include the time needed for the sauce to cool to room temperature.

Provided by Sydney Mike

Categories Sauces

Time 20m

Yield 2 1/4 cups, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 ounce) bag fresh cranberries, rinsed, picked over (about 3 cups)
3/4 cup granulated sugar
1/2 cup orange juice
1/3 cup triple sec
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 tablespoons orange zest, minced
1/2 cup walnuts, toasted, coarsely chopped

Steps:

Combine cranberries, sugar, orange juice, Triple Sec, allspice, cloves & ginger in a medium nonreactive saucepan & bring to a boil, then reduce heat to medium-low & simmer, stirring frequently, for about 10 minutes, or until berries begin to pop & the mixture thickens slightly.
Remove from heat & let the mixture cool slightly, then stir in the orange zest & walnuts, before letting the sauce cool to room temperature.
Pour into a container with a tight lid & refrigerate until serving time.
Cold, in the refrigerator, the sauce will keep for at least 3 weeks.

Nutrition Facts : Calories 151.5, Fat 4.9, SaturatedFat 0.5, Sodium 1.7, Carbohydrate 27.7, Fiber 2.9, Sugar 22.1, Protein 1.4

FRESH GINGER CRANBERRY RELISH

Fresh Ginger Cranberry Relish image

The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It's great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. -Melode Weiner, Plymouth, California

Provided by Taste of Home

Time 15m

Yield 5 cups.

Number Of Ingredients 5

Ingredients

1 large navel orange
1 medium lemon
2 packages (12 ounces each) fresh or frozen cranberries, thawed
1 cup sugar
1/3 to 1/2 cup coarsely chopped fresh gingerroot

Steps:

Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.

Nutrition Facts :

CRANBERRY ORANGE RELISH WITH ORANGE FLAVORED LIQUEUR

Cranberry Orange Relish with Orange Flavored Liqueur image

This is an easy and delicious cranberry orange relish. Much of its sweet orange flavor comes from the liqueur, however it can be omitted.

Provided by LaDOnna

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

Time 8h20m

Yield 10

Number Of Ingredients 4

Ingredients

12 ounces cranberries
1 orange with peel, chopped
1 cup white sugar
¼ cup orange liqueur

Steps:

In a food processor, grinder, or blender, combine the cranberries, orange and sugar. Blend until evenly chopped.
Stir in the liqueur and refrigerate for several hours to allow flavors to blend.

Nutrition Facts : Calories 121.8 calories, Carbohydrate 28.7 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.3 g, Sodium 1.1 mg, Sugar 25.3 g

EASY CRANBERRY ORANGE RELISH

Easy Cranberry Orange Relish image

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

Ingredients

1 navel orange
1 (12 ounce) package fresh cranberries
½ cup white sugar
⅛ teaspoon ground cinnamon

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

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