Time 25m Yield 3 cups. Number Of Ingredients 5 Steps:
In a large saucepan, combine all ingredients. Cook, uncovered, over medium heat, stirring occasionally, until the berries pop and mixture thickens, about 15 minutes. , Serve warm or chilled. Refrigerate leftovers.
Time 15m Yield 16 servings (8 cups). Number Of Ingredients 5 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.
Time 2h10m Yield 3 cups Number Of Ingredients 7 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.
Time 12h30m Yield 16 Number Of Ingredients 5 Steps:
Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor 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.
Time 45m Yield 12 servings Number Of Ingredients 6 Steps:
In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes. Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes. Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.
Time 30m Yield 10 Number Of Ingredients 5 Steps:
Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes. Let cool completely before refrigerating.
Time 15m Yield About 4 cups Number Of Ingredients 8 Steps:
Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve. Add chopped apples and cranberries, and increase heat to medium-high. Let fruit cook, uncovered, for 5 to 7 minutes, stirring carefully, until apples are tender but still hold their shape. Add ginger, jalapeño and cayenne, mix gently and cool to room temperature. May be prepared ahead and refrigerated up to 4 days.
Time 35m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Peel apples and cut in 16th’s. Place all ingredients EXCEPT cranberries in large pan; cover. Bring to a boil; reduce heat and simmer for 10 minutes. Add cranberries. Simmer UNCOVERED 10 minutes. With egg chopper, chop mixture to desired consistency, or not at all.
Time 45m Yield 4 Number Of Ingredients 8 Steps:
In 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat; reduce heat to low. Cook 4 to 8 minutes, stirring frequently, until onion is just tender. Spoon relish into heatproof container; cool to room temperature. Cover tightly and refrigerate. Serve relish chilled or at room temperature.
Time 15m Yield 1 1/2 cups Number Of Ingredients 6 Steps:
Heat all ingredients to simmering in a small saucepan. Cook until sugar is dissolved and apple is tender; 3-5 minutes. Cool; refrigerate until serving time.
More about “apple cranberry relish recipes”
Time 5m Yield 12 to 15 servings Number Of Ingredients 8 Steps:
Coarsely chop cranberries and apples in food processor and transfer to a bowl. Combine remaining ingredients with the fruit and refrigerate, covered, overnight or two days before serving.
