Cran Apple Relish Recipes

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.

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.

Steps:

• Dice 8 ounces unpeeled crab apples or Granny Smith apples and cook in a medium saucepan over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add 1 cup fresh or frozen cranberries and cook until they start releasing their liquid, 8 to 10 minutes. Add 1/2 cup sugar and stir to dissolve. Add 1/4 cup cranberry juice, taste and add more sugar if necessary. Refrigerate, covered, for up to 3 days.

Steps:

• In a bowl, combine all ingredients. Refrigerate for at least 2 hours.

Steps:

• Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
• While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
• Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of 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.

Steps:

• Peel, core and chop apples. Combine apples, cranberries, brown sugar and water in a Dutch oven. Simmer over medium heat for 15 minutes, stirring frequently. Stir in walnuts and cinnamon; cook for 5 minutes. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process 10 minutes in a boiling-water canner.

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.

Steps:

• Combine all ingredients in a medium saucepan.
• Bring to a boil; reduce heat, and simmer until thick (about 15 minutes), stirring occasionally.
• Cool completely.

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.

Steps:

• I use a zester on the orange, then remove the white pith, seeds and tough center part first otherwise it will be bitter.
• Put the orange, apples and cranberries into a food processor and pulse/chop.
• Be careful not to chop to fine and turn to mush.
• Put into a large bowl and add all other ingredients.
• Refrigerate.