Cran Orange Relish Recipes

CRANBERRY/ORANGE RELISH

Steps:

• Wash and drain cranberries.
• Wash and quarter one orange and remove any seeds.
• Place everything in a food processor and chop.
• Add sugar.
• Refrigerate overnight.

CRANBERRY-ORANGE RELISH

Steps:

• Place sugar and ginger in medium bowl.
• Wash and dry cranberries; remove any stems or blemished berries.
• Wash and dry orange; cut into 1-inch pieces (with peel) and remove seeds.
• In food processor, place half of the cranberries and orange pieces. Cover and process, using short on-and-off motions, about 15 seconds or until evenly chopped. Stir cranberry mixture into sugar mixture. Repeat with remaining cranberries and orange pieces.
• Cover and refrigerate at least 24 hours to blend flavors but no longer than 1 week.

CRANBERRY-ORANGE RELISH

Steps:

• Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.

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.

FRESH CRANBERRY ORANGE RELISH

Steps:

• Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

CRANBERRY ORANGE RELISH WITH ORANGE FLAVORED 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.

COOKED CRANBERRY AND ORANGE RELISH

Steps:

• Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
• Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.

EASY CRANBERRY ORANGE RELISH

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.

CRAN-ORANGE RELISH

Steps:

• In a food processor, process the cranberries and oranges in batches until finely chopped. Place in a large container; stir in sugar. Cover and refrigerate until serving.

EASY CRANBERRY ORANGE RELISH

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.

CRANBERRY-ORANGE RELISH WITH MINT

Steps:

• Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and chill.

CRANBERRY RELISH

Steps:

• Place the frozen cranberries, orange, granulated sugar and honey in a food processor. Process until the mixture is evenly chopped. Store in the refrigerator until needed. Serve as a condiment for roasted turkey.

WINTER CANNING - CRANBERRY ORANGE RELISH

Steps:

• Wash orange. Cut unpeeled orange into 6-8 pieces, removing seeds.
• Place the cranberries in a food processor. Process until evenly chopped. Spoon into a large saucepan.
• Place the orange pieces in a food processor. Process until evenly chopped. Add to the cranberries.
• Add water and sugar - less sugar if you like a tart relish, more if you prefer it sweeter.
• Simmer over medium heat until cranberries are hot and soft, 5-10 minutes.
• Ladle into clean half-pint canning jars.
• Relish may be frozen. It also keeps well in the refrigerator for up to a month.