COOKED CRANBERRY AND ORANGE RELISH
Steps:
- Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
- Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.
SUNNY 'S CRANBERRY MOJITO PITCHER
Provided by Sunny Anderson
Categories beverage
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the cranberry juice, agave and mint in a medium saucepan over medium heat just until it comes to a boil. Whisk to combine, then cover and steep until the cranberry juice tastes like mint, 3 to 5 minutes. If not sweet enough for your liking, add a bit more syrup. Strain out the mint and pour the liquid into a pitcher.
- Stir the rum and lime juice into the pitcher and refrigerate until cold.
- To serve, add 3 to 4 mint leaves, a few cranberries and ice to lowball or wine glasses. Pour in the chilled drink, then top off with a splash of sparkling water or ginger ale. Enjoy!
APPLE-ORANGE-CRANBERRY RELISH
Steps:
- Grate the zest from the whole orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks. Peel the apple and remove the core; cut into large pieces.
- In a food processor, combine the orange zest and chunks, apples, cranberries and celery and process until finely chopped; be careful not to process too long because the mixture will become mushy. Add the walnuts and pulse until chopped. Stir in the sugar and orange liqueur. Refrigerate until serving time, at least 2 hours and up to overnight.
CHERRY-LEMON RELISH
Steps:
- Combine the zest of 2 lemons (in wide strips), 1 cup water, 1/2 cup sugar and 1 cinnamon stick in a pot over medium heat; bring to a simmer and cook until the zest is slightly translucent, 6 to 8 minutes. Strain; reserve the lemon zest and syrup and discard the cinnamon stick. Put the lemon zest in a food processor; add 1 1/2 pounds frozen cherries (thawed and drained) and a pinch of salt. Pulse, adding 1/4 to 1/2 cup of the sugar syrup to loosen. Add 1 to 2 teaspoons lemon juice.
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
SPICED CRANBERRY AND ORANGE RELISH
Categories Condiment/Spread Sauce Food Processor Fruit Ginger Side Christmas Thanksgiving Quick & Easy Cranberry Orange Fall Cinnamon Clove Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 5 minutes.
- While syrup simmers, cut oranges, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.
- Add sugar syrup and pulse until fruit is finely chopped. Transfer relish to a bowl and stir in ginger. Chill, covered, 1 day for flavors to develop.
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
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
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CRANBERRY ORANGE RELISH – WELLPLATED.COM
From wellplated.com
5/5 (19)Total Time 20 minsCategory Side DishCalories 121 per serving
- Toast the walnuts: Preheat the oven to 350 degrees F. Spread the walnuts into an even layer on an ungreased rimmed baking sheet. Bake for 8 to 12 minutes, until lightly toasted and fragrant. Watch carefully towards the end of the baking time to make sure the nuts do not burn. Transfer to a plate and let cool completely (place in the refrigerator if you’d like to speed up this process).
- In the bowl of a food processor fitted with a steel blade, place the cranberries, orange, and apple. Blend until you have a uniform, very finely chopped mixture with a crunchy texture. I like to alternate between long and short pulses to ensure that the mixture processes evenly. Add the walnuts and pulse until roughly chopped.
- Transfer the mixture to a serving bowl and stir in the honey and orange liqueur. Chill at least 2 hours or overnight. Serve chilled or at room temperature.
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