The Best Cranberry And Orange Relish Recipes

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 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.

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.

EASY CRANBERRY & ORANGE RELISH

Steps:

• Tip the cranberries into a large pan with the orange juice and sugar, and bring to the boil. Turn down the heat to medium and bring to a gentle simmer, then continue to cook for 10 mins until the cranberries become plump and sticky.
• Tip the mixture into a blender, blitz to a purée, then return to the pan and simmer over a low heat for 5 mins until thick and jammy. Leave to cool and tip into a serving dish or jar. Will keep in the fridge for four days or freezer for up to six months.

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.

CRANBERRY RELISH

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.