No Cook Cranberry Relish Recipes

NO-COOK CRANBERRY RELISH

Steps:

• In a blender, combine all the ingredients; cover and process until coarsely chopped. Cover and chill for 30 minutes or until ready to serve.

UNCOOKED CRANBERRY AND ORANGE RELISH

Steps:

• Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.

FRESH CRANBERRY RELISH

Steps:

• In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.

NO COOK CRANBERRY RELISH

Steps:

• Wash and sort the cranberries.
• Wash apples and orange BUT do NOT peel the apples or orange; just remove the core and seeds.
• Using a food processor, do it in 2 batches, place 1 apple and half orange (cut into quarters) and half the cranberries, pulse the fruit together to a fine chop.
• Place all fruit in a medium size bowl and stir in the sugar, start with a 1/4 cup, just taste and see, add more to your desired taste.
• Fill into a glass quart jar and store in your refrigerator.
• According to the book this will keep for several months (mine don't last that long ;-).

NO COOK CRANBERRY RELISH

Steps:

• Wash cranberries and discard any soft berries.
• In food processor, chop cranberries.
• Add jam and marmalade and pulse just to combine.

NO-COOK CRANBERRY-ORANGE RELISH

Steps:

• Cut the ends off the oranges, and slice them into eighths; remove the central stringy white membrane, but leave the peel on.
• Place the oranges, cranberries and sugar in a food processor, and process until they are chopped but not pureed. Do not overprocess them.
• Transfer the mixture to a bowl, stir in the cayenne and the minced mint leaves, and adjust the seasonings. Cover and refrigerate; garnish with the whole mint leaves before serving.