Yield Makes 2 cups Number Of Ingredients 10 Steps:
Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl. Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.
Time 5h30m Yield 12 servings, about 1/2 cup each Number Of Ingredients 7 Steps:
Process cranberries in food processor until finely chopped; spoon into medium bowl. Add sugar; mix well. Add boiling water to combined dry gelatin mix and cinnamon in large bowl; stir 2 min. until gelatin is completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until thickened. Stir oranges and cranberry mixture into gelatin mixture. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold just before serving.
Yield Makes 4 cups Number Of Ingredients 5 Steps:
Place the sugar, 1 cup water, and the orange juice in a medium saucepan over medium heat. Stir until sugar dissolves, about 5 minutes. Add cranberries; cook just until berries start to pop, about 15 minutes. Remove from heat, and stir in orange zest and segments. Cool, and refrigerate overnight.
Time 20m Yield 3 to 4 cups Number Of Ingredients 4 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.
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.
Time 10m Yield 2 cups Number Of Ingredients 4 Steps:
Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.
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.
Time 10m Yield 12 servings Number Of Ingredients 5 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.
Time 1h15m Yield 40 Number Of Ingredients 7 Steps:
Combine sugar and orange in a food processor; pulse until coarsely chopped. Add cranberries, gelatin mix, celery, and pecan pieces; pulse briefly until coarsely chopped. Pour into a serving bowl. Refrigerate before serving, about 1 hour.
Time 10m Yield 3 cups Number Of Ingredients 8 Steps:
Wash the fresh cranberries, and grind them in a meat grinder using a fine blade or process in a food processor until the cranberries are finely chopped. Cut the oranges into eighths, and grind or process until finely chopped. Combine fresh cranberries, oranges, pecans, dried cranberries, maple syrup, Grand Marnier, sugar and nutmeg; stir well, and refrigerate at least an hour but up to 3 or 4 days.
Time 20h15m Yield 3 cups Number Of Ingredients 6 Steps:
Chop the cranberries, orange, and lemon in a food processor. Add the sugar, pecans, and Cointreau. Process briefly. Cover and let stand at room temperature for 12 hours. Refrigerate overnight.
Time 25m Yield 4 cups. Number Of Ingredients 6 Steps:
In a large saucepan, combine the cranberries, sugar and orange zest. Cook over medium heat until the berries pop, about 15 minutes., Remove from the heat; stir in the oranges, liqueur and rosemary. Transfer to a small bowl. Cover and store in the refrigerator.
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.
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.
