No Cook Cranberry Orange Relish Recipes

Steps:

• In a blender, combine all the ingredients; cover and process until coarsely chopped. Cover and chill for 30 minutes or until ready to serve.

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:

• 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:

• Wash and sort the cranberries.
• Wash apples and orange BUT do NOT peel the apples or orange; just remove the core and seeds.
• Using a food processor, do it in 2 batches, place 1 apple and half orange (cut into quarters) and half the cranberries, pulse the fruit together to a fine chop.
• Place all fruit in a medium size bowl and stir in the sugar, start with a 1/4 cup, just taste and see, add more to your desired taste.
• Fill into a glass quart jar and store in your refrigerator.
• According to the book this will keep for several months (mine don't last that long ;-).

Steps:

• Wash cranberries and discard any soft berries.
• In food processor, chop cranberries.
• Add jam and marmalade and pulse just to combine.