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.
WAY TOO EASY CRANBERRY/ORANGE RELISH
Old, way old Betty Crocker recipe which I always make for the Holidays. I did a recipe search and was surprised not to find it here. This is best when kept (covered) in refrigerator overnight and it stays fine for 4-5 days.
Provided by omeomy 2
Categories Low Protein
Time 10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Wash orange really well. Do not peel.
- Chop whole orange as finely as possible with a sharp knife (don't be tempted to blizt, makes it too mushy). Discard seeds (pips).
- Open jar, place sauce in bowl, mash a little.
- Add orange.
- Stir with fork to combine well.
CRANBERRY RELISH
Cranberry Orange Relish is the best kept Thanksgiving secret of all time! It's light and bright and cuts through the heaviness of holiday meals while adding a gorgeous pop of color and flavor to every bite. I hope you give this super easy recipe a try this holiday season!
Provided by Trish - Mom On Timeout
Categories Side Dish
Number Of Ingredients 6
Steps:
- Use a knife to cut the orange into 8 even pieces, keeping the peel on.
- Place the orange pieces and the Granny Smith apple slices into a food processor or blender. Pulse 4 to 5 times to begin the chopping process.
- Add the fresh cranberries, granulated white sugar, dark brown sugar, and lime zest into the food processor.
- Pulse the mixture about 8 to10 times until it looks finely chopped. Do not over process the mixture. You don't want a puree.
- Scoop into a large dish or bowl that can handle about 4 cups of relish. Cover and refrigerate for an hour to overnight to allow the flavors to meld.
- Best when served cold.
Nutrition Facts : Calories 68 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
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
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
Steps:
- Wash the fresh cranberries, and grind them in a meat grinder using a fine blade or process in a food processor until the cranberries are finely chopped.
- Cut the oranges into eighths, and grind or process until finely chopped.
- Combine fresh cranberries, oranges, pecans, dried cranberries, maple syrup, Grand Marnier, sugar and nutmeg; stir well, and refrigerate at least an hour but up to 3 or 4 days.
CRANBERRY-ORANGE RELISH
This is another recipe for Cranberry-Orange Relish. It was one my grandmother and then my mother made. Now I make it. Guess what? You can make several batches at once and then freeze it. I make it once a year when the cranberries are out and I have it all year in the freezer. It is so easy.
Provided by Mimi in Maine
Categories Fruit
Time 20m
Yield 10 cups
Number Of Ingredients 3
Steps:
- Put the cranberries and oranges (rind and pulp) in the food processor, but you can use a food grinder.
- Put into a large bowl and add sugar.
- Mix well.
- When the sugar is dissolved (a hour or so), you can pack it containers to freeze.
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