Cranberryorange Relish Recipes

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CRANBERRY-ORANGE RELISH

Provided by Trisha Yearwood

Categories     condiment

Time 10m

Yield 2 cups

Number Of Ingredients 4



Cranberry-Orange Relish image

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.

One 12-ounce package fresh cranberries
2 oranges, peeled
1 cup sugar
1/2 cup pecans, finely chopped

CRANBERRY-ORANGE RELISH

This tasty cranberries and orange relish is a natural accompaniment for pork, ham and poultry.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 20m

Yield 20

Number Of Ingredients 4



Cranberry-Orange Relish image

Steps:

  • Place sugar and ginger in medium bowl.
  • Wash and dry cranberries; remove any stems or blemished berries.
  • Wash and dry orange; cut into 1-inch pieces (with peel) and remove seeds.
  • In food processor, place half of the cranberries and orange pieces. Cover and process, using short on-and-off motions, about 15 seconds or until evenly chopped. Stir cranberry mixture into sugar mixture. Repeat with remaining cranberries and orange pieces.
  • Cover and refrigerate at least 24 hours to blend flavors but no longer than 1 week.

Nutrition Facts : Calories 50, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 2 Tablespoons, Sodium 0 mg, Sugar 12 g, TransFat 0 g

1 cup sugar
1 tablespoon finely chopped crystallized ginger, if desired
1 bag (12 oz) fresh or frozen cranberries (3 cups)
1 unpeeled orange

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



Cran-Orange Relish image

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.

8 packages (12 ounces each) fresh cranberries
6 large unpeeled navel oranges, cut into wedges
4 cups sugar

COOKED CRANBERRY AND ORANGE RELISH

Provided by Food Network

Categories     dessert

Time 20m

Yield 3 to 4 cups

Number Of Ingredients 4



Cooked Cranberry and Orange Relish image

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.

1/2 cup each of water and orange juice
3/4 cup sugar
1 bag whole fresh cranberries
1 tablespoon grated orange rind

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



Cranberry-Orange Relish image

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

1 bag fresh cranberries
1 whole navel orange, skin included, washed and cut into chunks
1/2 cup shelled pecans
1/3 cup mild honey, such as clover

CRANBERRY-ORANGE RELISH

Provided by Food Network

Categories     dessert

Yield 5 cups

Number Of Ingredients 9



Cranberry-Orange Relish image

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.

1/2 cup granulated sugar
1/4 cup loosely packed dark brown sugar
1/4 cup maple syrup
3/4 cup water
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 pound fresh or frozen cranberries, cleaned
4 navel oranges, peeled and divided into segments
1/2 cup coarsely chopped walnut pieces

UNCOOKED CRANBERRY AND ORANGE RELISH

Provided by Food Network

Categories     appetizer

Time P1D

Yield about 3 cups

Number Of Ingredients 3



Uncooked Cranberry and Orange Relish image

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.

1 bag (12 ounces) whole fresh cranberries, well washed and patted dry
1 thin skinned, seedless oranges, well washed and dried
1 cup sugar

CRANBERRY-ORANGE RELISH

This is another recipe for Cranberry-Orange Relish. It was one my grandmother and then my mother made. Now I make it. Guess what? You can make several batches at once and then freeze it. I make it once a year when the cranberries are out and I have it all year in the freezer. It is so easy.

Provided by Mimi in Maine

Categories     Fruit

Time 20m

Yield 10 cups

Number Of Ingredients 3



Cranberry-Orange Relish image

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.

4 cups cranberries
2 good seedless oranges (rind and pulp)
2 cups sugar

CRANBERRY-ORANGE RELISH

Enjoy this delicious Cranberry-Orange Relish with your next family dinner. This simple Cranberry-Orange Relish recipe takes just 15 minutes to prep and pairs well as a salad with classic holiday dishes or you can even save it for dessert.

Provided by My Food and Family

Categories     Home

Time 5h30m

Yield 12 servings, about 1/2 cup each

Number Of Ingredients 7



Cranberry-Orange Relish image

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.

Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

1 pkg. (12 oz.) cranberries
1/2 cup sugar
1-1/2 cups boiling water
1 pkg. (6 oz.) JELL-O Cranberry Flavor Gelatin, or any red flavor
1/2 tsp. ground cinnamon
1-1/2 cups cold water
1 can (11 oz.) mandarin oranges, drained

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



Easy cranberry & orange relish image

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

200g dried cranberries
300ml orange juice
60g light muscovado sugar

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