Cranberryorangerelish 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:

• 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:

• In the food processor bowl, pulse four orange wedges until peel is no longer in large pieces. Add half the cranberries and pulse until finely chopped but not puréed. Transfer to medium bowl.
• Repeat Step 1 with remaining oranges, then add remaining cranberries. Transfer second chopped mixture to same medium bowl.
• Stir in ½ cup white sugar and one pinch ground cinnamon.
• Cover and chill for at least an hour (see Note). After one hour, taste and add more sugar, if necessary.

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.

BEST CRANBERRY ORANGE RELISH

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.

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 ORANGE RELISH

Steps:

• Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes.
• Pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop.

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.