Cranberry Citrus Relish Recipes

CRANBERRY CITRUS DRESSING

Cranberry Citrus Dressing image

Provided by Michael Chiarello : Food Network

Time 4h23m

Yield 7 1/2 cups

Number Of Ingredients 8

Ingredients

3 cups sugar
1 1/2 cups water
2 vanilla beans, split lengthwise
1 orange, zested and juiced
3 (12-ounce) bags fresh or frozen cranberries
Dash salt
Freshly ground black pepper
3 tablespoons Dijon mustard

Steps:

Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

CITRUS-CRANBERRY SAUCE

Citrus-Cranberry Sauce image

I found this on the Food Network web site before the holidays this year (courtesy of Patty Burns). Very nice flavor and texture.

Provided by SharleneW

Categories Sauces

Time 25m

Yield 3 cups

Number Of Ingredients 7

Ingredients

2 large navel oranges
1 (12 ounce) package fresh cranberries
3/4 cup sugar
1/4 cup water
1/8 teaspoon ground ginger
1/2 teaspoon fresh lemon juice
1/2 teaspoon fresh lime juice

Steps:

Remove peel and pith from oranges and cut into large pieces.
In a saucepan over medium heat, combine oranges, cranberries, sugar, water and ground ginger.
Cook, stirring frequently for 15 minutes.
Remove from heat and stir in lemon and lime juices.
Cover and chill thoroughly before serving.
Ideally made the day before you plan to serve.

FRESH CRANBERRY CITRUS RELISH

Fresh Cranberry Citrus Relish image

This no cook relish is a tart and refreshing relish. Good with turkey, it provides an especially effective counterpoint to heavier birds such as goose and duck. Stored, covered, in the refrigerator, the relish keeps for at least a week. Use it as an intriguing spread on turkey sandwiches.

Provided by Olha7397

Categories Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (12 ounce) package fresh cranberries
1 cup firmly packed brown sugar
1/2 cup freshly squeezed orange juice
1 whole orange, peeled
1/4 cup pure maple syrup
1 tablespoon orange zest
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

Steps:

Place all the ingredients in the container of a food processor fitted with the metal chopping blade. Process until the mixture is chopped to the consistency you like. Cover and refrigerate.

CRANBERRY-ORANGE RELISH

Cranberry-Orange Relish image

This sweet and tart cranberry relish is much more refreshing than cooked cranberry sauce, and it takes about as long to make as it does to open a can. You'll need a food processor for this one; a blender will reduce everything to juice. Leftovers are great for breakfast with plain yogurt.

Provided by Martha Rose Shulman

Categories easy, quick, condiments, dips and spreads, side dish

Time 5m

Yield 8 servings

Number Of Ingredients 4

Ingredients

1 bag fresh cranberries
1 whole navel orange, skin included, washed and cut into chunks
1/2 cup shelled pecans
1/3 cup mild honey, such as clover

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.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 13 grams

APPLE-CRANBERRY RELISH

Apple-Cranberry Relish image

This fresh, ruby-colored cranberry apple relish is sweet and tangy, and the celery gives it a terrific crunch. At our house, it's a holiday menu mainstay since it's so pleasant with poultry and pork. -Edith McFarland, Willits, California

Provided by Taste of Home

Time 15m

Yield 16 servings (8 cups).

Number Of Ingredients 5

Ingredients

2 medium navel oranges
2 bags (12 ounces each) fresh or frozen cranberries
2 medium apples, peeled and cut into chunks
2 celery ribs, cut into chunks
3 cups sugar

Steps:

Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped. , Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

Nutrition Facts : Calories 172 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 2g fiber), Protein 0 protein.

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