Cranberrystrawberryrelish Recipes

FRESH CRANBERRY RELISH

Steps:

• Slice the very edge root ends off of the orange, just until you see the flesh. Leave the rest of the skin ON the orange and slice it into 8 pieces.
• Place the fresh cranberries, orange slices and sugar in your food processor and process until smooth (or until no large chunks remain).
• Refrigerate until ready to serve (it tastes best after being in the fridge for at least on hour) or for up to 1 week. Serve over turkey, chicken, pork loin etc.

FRESH CRANBERRY RELISH

Steps:

• Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

TRADITIONAL CRANBERRY RELISH

Steps:

• 1. In a large bowl, add fresh orange juice, pulp, and grated orange zest. Add water, fresh grated ginger, nutmeg, & cinnamon stick. Allow to infuse for about 5 minutes.
• 2. In a medium size saucepan, add cranberries, brown sugar, and apples. Add orange juice mixture with cinnamon stick. Cook over medium low heat, stirring constantly. Cook until cranberries pop... Reduce heat to low and cook until mixture thickens up. You want chunks of fruit to make a relish. :)
• 3. Serve warm or allow to cool and serve with thanksgiving dinner. Garnish with fresh zest of orange and fresh grated ginger prior to serving.

CRANBERRY STRAWBERRY RELISH

Steps:

• Drain syrup from strawberries into a 1 cup measuring cup and set strawberries aside.
• Add water to syrup to make 1 cup liquid.
• In a 3 quart saucepan over high heat, heat syrup mixture, sugar and cranberries to a boil, stirring constantly.
• Reduce heat to low and simmer, uncovered for 10 minutes or until cranberries pop.
• Stir strawberries into mixture and spoon into bowl.
• Cover and refrigerate overnight or at least for 3 hours.