Best Cranberry Relish Ever Food

CRANBERRY RELISH I

Steps:

• Finely chop the orange in a food processor.
• Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
• Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

OLD-FASHIONED CRANBERRY RELISH

Steps:

• Finely chop about half the cranberries with 1 orange in a food processor; scrape into a glass mixing bowl. Repeat process with remaining cranberries and orange.
• Finely chop walnuts in the food processor; add to cranberry mixture. Stir sugar and orange-flavored liqueur through the cranberry mixture.
• Cover bowl with plastic wrap; refrigerate at least 4 hours to overnight.

RAW CRANBERRY RELISH

Steps:

• Place cranberries and fruit including the peels through the food processor.
• Ad the Splenda, and allow to set for a minimum of 3 hours in the refrigerator (Note: the longer the relish is allowed to set in the refrigerator, the more flavorful it becomes). You will want to stir after 3 hours and stir every day - will be good for up to 7 days if stored in a cool, dry environment.
• In making cranberry salad, merely make up a pint of strawberry gelatin (jello works) and when cool, add 2 cups of the relish and one cup of finely cut celery &/or walnuts. Top with Fresh - homemade whipped cream, serve on lettuce leafs for a nice presentation.

BEST CRANBERRY RELISH

Steps:

• Combine ingredients in a saucepan. Cook over medium heat until the berries pop open (about 10 minutes). Skim the foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

BAKED CRANBERRY RELISH

Steps:

• Toss cranberries and sugar; place in a lightly greased 2-qt. baking dish. Cover and bake at 350° for 1 hour. Stir in walnuts, marmalade and lemon juice. Refrigerate.

HOMEMADE CRANBERRY RELISH

Steps:

• combine everything (except almonds) in a skillet.
• cook uncovered over medium heat until most of the cranberries pop open and the mixture is thickened, 7-10 minute.
• if desired, add almonds.
• let cool, and serve or refrigerate up to a day.