Cranberry Orange Relish Recipes

CRANBERRY-ORANGE RELISH

Steps:

• Process cranberries in food processor until finely chopped; spoon into medium bowl. Add sugar; mix well.
• Add boiling water to combined dry gelatin mix and cinnamon in large bowl; stir 2 min. until gelatin is completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until thickened.
• Stir oranges and cranberry mixture into gelatin mixture. Spoon into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold just before serving.

CRANBERRY-ORANGE RELISH

Steps:

• Slice the orange into eighths; finely chop in a food processor. Add cranberries and process until chopped. Slice apple into eighths; add to orange mixture and process until chopped. In a large bowl, dissolve gelatin in boiling water; stir in pineapple and orange mixture. Chill for at least 4 hours. Just before serving, stir in nuts.

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.

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 SAUCE

Steps:

• In a medium saucepan, combine orange juice, orange zest, sugar and 3/4 cup water over medium heat. Cook, stirring occasionally, until the sugar has dissolved. Stir in cranberries and bring to a boil; reduce heat and let simmer until sauce has thickened, about 15 minutes. Let cool completely before serving.

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.

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 SAUCE

Steps:

• Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

CRANBERRY ORANGE RELISH

Steps:

• Place the water, orange juice, cranberries, sugar and orange zest in a saucepan and bring to a simmer over medium high heat. Reduce the heat and maintain a simmer until the cranberries have burst, and the mixture has thickened, about 8 minutes. Transfer to a food processor and pulse until it is chopped but not pureed.
• Transfer to a container, cover, and chill for at least 8 hours, and up to 5 days. Serve chilled or at room temperature.

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.

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.

CRANBERRY RELISH WITH PINEAPPLE AND ORANGE

Steps:

• In the bowl of a food processor, pulse the cranberries and pineapple until roughly chopped. Transfer to a large bowl and stir in the remaining ingredients. Cover and chill up to 24 hours before serving.