Cranberry Orange Relish Marks Recipes

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.

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.

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.

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.

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.

Steps:

• Combine cranberries, sugar, orange juice, Triple Sec, allspice, cloves & ginger in a medium nonreactive saucepan & bring to a boil, then reduce heat to medium-low & simmer, stirring frequently, for about 10 minutes, or until berries begin to pop & the mixture thickens slightly.
• Remove from heat & let the mixture cool slightly, then stir in the orange zest & walnuts, before letting the sauce cool to room temperature.
• Pour into a container with a tight lid & refrigerate until serving time.
• Cold, in the refrigerator, the sauce will keep for at least 3 weeks.

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.

Steps:

• Put cranberries and oranges through a grinder.
• Stir in 1 1/2 cups sugar.
• Chill.
• Or, freeze in airtight containers for longer storage.

Steps:

• Bring the sugars, syrup, water, cinnamon and nutmeg to a boil. Reduce to a simmer and cook gently 5 minutes. Add the cranberries and continue to simmer, uncovered, until half the berries "pop". Remove from the heat and stir in the orange segments. Cool, stir in the walnut pieces and serve.

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.

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.

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.

Steps:

• Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly.
• Place cranberries, orange, sugar and orange zest in electric blender or food processor container; cover. Blend until coarsely chopped. With the motor running, gradually add the gelatine mixture through the feed cap, processing until well blended. Pour into 4-cup mold or bowl; cover. Refrigerate several hours or until firm.
• Unmold onto serving platter to serve.

Steps:

• Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and chill.

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.

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.

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.

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.