CRANBERRY-ORANGE RELISH
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.
CRAN-ORANGE RELISH
With its festive color and refreshing citrus-cranberry flavor, this lovely relish works well at large holiday gatherings. It's also convenient because you can make it in advance. -Clara Honeyager North Prairie, Wisconsin
Provided by Taste of Home
Time 25m
Yield 4-1/2 quarts.
Number Of Ingredients 3
Steps:
- In a food processor, process the cranberries and oranges in batches until finely chopped. Place in a large container; stir in sugar. Cover and refrigerate until serving.
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
COOKED CRANBERRY AND ORANGE RELISH
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.
SPICED LAMB SHANKS WITH BLOOD ORANGE RELISH
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 38
Steps:
- Preheat the oven to 350 degrees.
- Heat a large Dutch oven (preferably oval) or soup pot with a lid, over high heat. Add half the olive oil and heat. Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Add 2 of the lamb shanks to the hot oil and brown on all sides, about 4 to 5 minutes per side. Transfer shanks to a plate. Repeat with the remaining olive oil and shanks. Add the garlic, celery, carrots and onions and to the pot, and cook, stirring occasionally, until browned, about 8 minutes.
- Meanwhile, use a vegetable peeler to strip the zest (just the orange skin, not the white pith underneath) from the orange in large pieces. Halve and juice the orange and set aside.
- Add the red wine to the vegetables and stir with a wooden spoon, scraping up any browned bits that cling to the pot. Stir in the orange zest, currants, salt, and pepper. Bring to a boil and cook until the wine is syrupy, about 5 minutes.
- Cut a square of cheesecloth and place the parsley stems, thyme, bay leaves, cloves, cinnamon, juniper berries, peppercorns and star anise in the center. Tie into a bundle with kitchen twine. Add the spice bundle, chicken broth, orange juice and the shanks, along with any collected juices, to the pot, bring the mixture to a boil, cover, and transfer to the oven. Cook about 1 1/2 to 2 hours, turning the shanks occasionally, until the meat is just falling off the bone.
- Transfer the shanks to a plate. Scoop the vegetables from the liquid using a slotted spoon and set aside. Boil the cooking liquid over high heat until thickened, about 15 minutes. Add the lemon juice, and season the sauce with salt and pepper, to taste. Return the shanks to the sauce and warm over medium heat, turning to coat evenly.
- To serve, mound some of the polenta in the centers of 4 heated dinner plates. Top with a shank, and spoon some sauce and vegetables over and around the meat. Spoon a bit of Blood Orange Relish over each shank and serve immediately.
- Cut both ends from the oranges. Stand them on a flat end and cut away all of the peel and white pith. Quarter them top to bottom. Lay the wedges on their sides and slice them thinly crosswise. Slice the fennel crosswise into very thin slices.
- Gently toss the oranges, fennel, apple, parsley, fennel seeds and vinegar together in a small bowl. Season with the salt and pepper. (This can be made a day ahead and refrigerated until ready to serve.)
- Bring the milk, chicken broth and salt to a boil in a large saucepan. Whisk in the polenta in a slow stream and cook, whisking constantly, until the polenta thickens, 3 to 5 minutes. When large bubbles begin to surface, remove from heat and stir in the cheeses and pepper. Taste and season with additional salt, if necessary.
EASY CRANBERRY ORANGE RELISH
A delightful change from the ordinary...the only relish most of my family will eat! Relish can be chilled up to 3 days.
Provided by TXGIRLSX3
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
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.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 19.8 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.3 g, Sodium 1 mg, Sugar 15.7 g
UNCOOKED CRANBERRY AND ORANGE RELISH
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.
CRANBERRY-ORANGE RELISH
This sweet and tart cranberry relish is much more refreshing than cooked cranberry sauce, and it takes about as long to make as it does to open a can. You'll need a food processor for this one; a blender will reduce everything to juice. Leftovers are great for breakfast with plain yogurt.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, dips and spreads, side dish
Time 5m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 13 grams
EASY CRANBERRY & ORANGE RELISH
Pair this cranberry and orange relish with turkey or a nut roast. Ideal at Christmas time, dried cranberries give it a lovely thick, jammy texture
Provided by Barney Desmazery
Categories Condiment
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.
Nutrition Facts : Calories 34 calories, Fat 0.1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
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CRANBERRY ORANGE RELISH – WELLPLATED.COM
From wellplated.com
Reviews 2Category Side DishCuisine AmericanTotal Time 20 mins
- Toast the walnuts: Preheat the oven to 350 degrees F. Spread the walnuts into an even layer on an ungreased rimmed baking sheet. Bake for 8 to 12 minutes, until lightly toasted and fragrant. Watch carefully towards the end of the baking time to make sure the nuts do not burn. Transfer to a plate and let cool completely (place in the refrigerator if you’d like to speed up this process).
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- Transfer the mixture to a serving bowl and stir in the honey and orange liqueur. Chill at least 2 hours or overnight. Serve chilled or at room temperature.
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