Cranberry Orange Relish Freezer Recipes
CRAN-ORANGE RELISH
With its festive color and refreshing citrus-cranberry flavor, this lovely relish works well at large holiday gatherings. It's also convenient because you can make it in advance. -Clara Honeyager North Prairie, Wisconsin
Provided by Taste of Home
Time 25m
Yield 4-1/2 quarts.
Number Of Ingredients 3
Steps:
- In a food processor, process the cranberries and oranges in batches until finely chopped. Place in a large container; stir in sugar. Cover and refrigerate until serving.
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY ORANGE RELISH (FREEZER)
Make and share this Cranberry Orange Relish (Freezer) recipe from Food.com.
Provided by dicentra
Categories Oranges
Time 10m
Yield 3 3/4 cups
Number Of Ingredients 4
Steps:
- Finely shred 1 tablespoon orange peel. Peel and section oranges.
- Using a food processor or a food grinder with a course blade, process or grind the orange sections and the cranberries. (If using a food processor, process half at a time.).
- Stir in sugar, walnuts, and orange peel. Cover and store in the
- refrigerator up to 2 weeks or freeze up to 6 months.
- Serve with ham or poultry.
Nutrition Facts : Calories 543.3, Fat 5.3, SaturatedFat 0.5, Sodium 2.2, Carbohydrate 128.3, Fiber 6.9, Sugar 117.4, Protein 2.2
EASY CRANBERRY ORANGE RELISH
A delightful change from the ordinary...the only relish most of my family will eat! Relish can be chilled up to 3 days.
Provided by TXGIRLSX3
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 2h10m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 19.8 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.3 g, Sodium 1 mg, Sugar 15.7 g
CRANBERRY-ORANGE RELISH
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
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
EASY CRANBERRY & ORANGE RELISH
Pair this cranberry and orange relish with turkey or a nut roast. Ideal at Christmas time, dried cranberries give it a lovely thick, jammy texture
Provided by Barney Desmazery
Categories Condiment
Time 25m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 34 calories, Fat 0.1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
CRANBERRY-ORANGE RELISH
This is another recipe for Cranberry-Orange Relish. It was one my grandmother and then my mother made. Now I make it. Guess what? You can make several batches at once and then freeze it. I make it once a year when the cranberries are out and I have it all year in the freezer. It is so easy.
Provided by Mimi in Maine
Categories Fruit
Time 20m
Yield 10 cups
Number Of Ingredients 3
Steps:
- Put the cranberries and oranges (rind and pulp) in the food processor, but you can use a food grinder.
- Put into a large bowl and add sugar.
- Mix well.
- When the sugar is dissolved (a hour or so), you can pack it containers to freeze.
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