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 10m Yield 12 serving(s) Number Of Ingredients 4 Steps:
Wash and drain cranberries. Wash and quarter one orange and remove any seeds. Place everything in a food processor and chop. Add sugar. Refrigerate overnight.
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.
Number Of Ingredients 6 Steps:
Use a knife to cut the orange into 8 even pieces, keeping the peel on. Place the orange pieces and the Granny Smith apple slices into a food processor or blender. Pulse 4 to 5 times to begin the chopping process. Add the fresh cranberries, granulated white sugar, dark brown sugar, and lime zest into the food processor. Pulse the mixture about 8 to10 times until it looks finely chopped. Do not over process the mixture. You don’t want a puree. Scoop into a large dish or bowl that can handle about 4 cups of relish. Cover and refrigerate for an hour to overnight to allow the flavors to meld. Best when served cold.
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 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 1 cup Number Of Ingredients 2 Steps:
Wash orange really well. Do not peel. Chop whole orange as finely as possible with a sharp knife (don’t be tempted to blizt, makes it too mushy). Discard seeds (pips). Open jar, place sauce in bowl, mash a little. Add orange. Stir with fork to combine well.
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.
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.
More about “easy cranberry orange relish recipes”
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.
