Time 5m Yield 1 serving. Number Of Ingredients 3 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.
Yield 2 1/2 cups Number Of Ingredients 3 Steps:
Wash cranberries and discard any soft berries. In food processor, chop cranberries. Add jam and marmalade and pulse just to combine.
Time 10m Yield 1 quart, 16 serving(s) Number Of Ingredients 4 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 ;-).
Time P1D Yield about 3 cups Number Of Ingredients 3 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.
Yield Makes 3 cups Number Of Ingredients 5 Steps:
In a food processor, working with each ingredient separately, pulse apple, orange, cranberries, and walnuts until finely chopped. Transfer to a large bowl and stir in sugar.
Yield Makes about 3 cups Number Of Ingredients 4 Steps:
In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.
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 40m Yield 8 Number Of Ingredients 5 Steps:
Chop cranberries in a blender or food processor. Stir cranberries, orange juice, raisins, and sugar together in a saucepan; bring to a simmer and cook until cranberries soften, 8 to 10 minutes. Cool. Fold apples into cranberry mixture.
More about “no cook cranberry relish recipes”
Time 10m Yield 24 Number Of Ingredients 4 Steps:
Wash cranberries and pick out any spoiled berries. Drain, and put in a food processor with kumquats, sugar and nuts. Blend until well chopped - be careful not to process it too much or it will be mush. Chill and serve.
