FRESH CRANBERRY RELISH
Steps:
- Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.
FRESH CRANBERRY RELISH (SUBSTITUTE FOR CRANBERRY SAUCE)
I've been making this for years, and is such a refreshing change from the standard canned cranberry sauce served on holiday tables. It comes together quickly with a food processor. Goes great with turkey or ham, and is especially good on turkey sandwiches! I'm guessing on the quantity this recipe serves, It's enough to make a large serving bowl, and fill 3 jars to give away too! Cooking time is just for boiling water. Hope you enjoy this beautiful addition to your Thanksgiving and Christmas buffet! (don't worry, the orange rind will not be tart, as there is substantial sugar!)
Provided by imatrad
Categories Sauces
Time 20m
Yield 10-12 cups, 20-30 serving(s)
Number Of Ingredients 7
Steps:
- Cut the orange into 8 sections, then place in a food processor, grind to small chunks.
- Add cranberries, and continue grinding to small pieces.
- Add grapes and grind all to very fine bits.
- Remove mixture from processor, and reserve in large bowl, stirring in sugar to blend.
- In a separate bowl, dissolve cherry gelatine in boiling water.
- Add to ground cranberry mixture.
- Add pineapple (including juice) and stir well to combine.
- Pour into serving bowl (or jars, if giving away as gifts) and cover and store in refrigerator overnight to set (can also be frozen).
- Keeps in fridge for up to two weeks.
Nutrition Facts : Calories 124.8, Fat 0.2, Sodium 15.3, Carbohydrate 29.1, Fiber 1.3, Sugar 21.7, Protein 3.3
FRESH CRANBERRY SAUCE (RELISH)
This is a cranberry relish my Mom has made every Thanksgiving. I never liked any sort of cranberry sauce until I tried hers! Now it's a must-have and goes amazingly well with turkey! Feel free to play with the amount of sugar and orange juice for taste and consistency!
Provided by OtakuGirl
Categories Oranges
Time 12m
Yield 3-5 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- Place 1 cup (or about 1.5 handfuls) of cranberries, 1/4 apple, 1 orange wedge, 1 tablespoon of sugar and 1/4 cup orange juice into a blender.
- Using the pulse method, begin to chop up ingredients. You may have to use a spoon or knife halfway through to get any stuck cranberries below the blades. Continue until contents are consistency of relish (smooth but not puree).
- Remove contents into a bowl and repeat until all ingredients are used up.
- For best taste, chill at least 4 hours prior.
FRESH CRANBERRY RELISH
Steps:
- Combine 2 pounds cranberries, 1 cup sugar, 1/4 cup Grand Marnier and the zest and juice of 1 orange in a food processor; pulse until chunky. Let sit at room temperature for at least 30 minutes.
FRESH CRANBERRY SAUCE
A great side dish for Thanksgiving dinner. It can be used as filling for cranberry/cream cheese tarts and also makes a great topping on bagels, corn bread, or cheesecake. Pour into a serving dish or jars and cover. The pectin in the cranberries will make the cranberry sauce gel as it cools. I usually use a fork to mix it up which will make it more pliable.
Provided by Josef Plavjak
Categories Side Dish
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes. Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consistency is reached, about 10 minutes.
Nutrition Facts : Calories 58 calories, Carbohydrate 15.1 g, Fiber 1 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 13.3 g
RAW CRANBERRY DATE RELISH WITH GINGER
A raw cranberry relish is a refreshing change from the typical cranberry sauce, making it great for roast meats as well as Thanksgiving turkey.
Provided by Christine Sahadi Whelan
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Using a large, sharp knife, dice the dates and crystallized ginger into small, uniform dice. Thinly slice the scallions and then mince them finely.
- Put the cranberries in the bowl of a food processor and pulse a few times until they are in rough pieces. Add the honey, lime juice, jalapeño, cilantro, fresh ginger, salt, and pepper and continue to pulse until finely diced. Add the dates, crystalized ginger, and scallions and pulse once or twice to combine.
- Refrigerate overnight to allow the flavors to blend thoroughly. Serve at room temperature.
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FRESH CRANBERRY RELISH - TASTES BETTER FROM SCRATCH
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5/5 (179)Total Time 5 minsCategory Side DishPublished 2019-10-30
- Slice the very edge root ends off of the orange, just until you see the flesh. Leave the rest of the skin ON the orange and slice it into 8 pieces.
- Place the fresh cranberries, orange slices and sugar in your food processor and process until smooth (or until no large chunks remain).
- Refrigerate until ready to serve (it tastes best after being in the fridge for at least on hour) or for up to 1 week. Serve over turkey, chicken, pork loin etc.
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- Rinse and drain cranberries. Remove and discard any bruised or soft ones. Gently pat berries dry.
- With a vegetable peeler, pare all the yellow peel (not the white pith) from lemon in thin strips; coarsely chop. Save lemon for other uses.
- In a food processor, whirl cranberries, lemon peel, sugar, crystallized ginger, and ground ginger just until finely chopped. Cover and chill at least 4 hours.
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- Cut off the ends of the oranges, quarter the orange and take out any seeds you seed (if it is not a seedless orange. Leave the peel on and put the quartered orange in the food processor with the cranberries.
- Peel the lemon, separate it into wedges and remove any seeds you see. Place in the food processor.
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- Place cranberries, sugar, and water in a saucepan on the stove. Set to medium and bring to boil.
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- Remove any seeds from orange (if there are any) and place in food processor fitted with steel blade attachment. Process until chopped into pieces no larger than a pea. Add cranberries and pulse until the cranberries are finely chopped.
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- Add the orange, lemon, cranberries, sugar and ginger to a food processor and pulse until finely chopped.
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- Rinse cranberries and pick out any soft ones and discard. Drain and place into a food processor.
- Cut the orange into 8 sections, leaving the peel on. Cut the peeled and cored apple into 8 sections as well. Transfer to food processor.
- Pulse fruits in the food processor until everything is minced into small pieces. Be careful not to over pulse.
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- Rinse and drain the cranberries in a colander. Place in the bowl of a food processor and pulse until coarsely chopped. Empty into a large bowl.
- Slice off each end the orange and discard. Cut the orange into wedges (do not peel), removing any seeds, and place in the bowl of the food processor.
- Core and cut the apple into wedges (do not peel) and place in the food processor with the orange. Pulse until the fruit is coarsely chopped. Add to the bowl with the cranberries.
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