Certo Cranberry Orange Freezer Relish Food

CRANBERRY ORANGE RELISH (FREEZER)

Steps:

• Finely shred 1 tablespoon orange peel. Peel and section oranges.
• Using a food processor or a food grinder with a course blade, process or grind the orange sections and the cranberries. (If using a food processor, process half at a time.).
• Stir in sugar, walnuts, and orange peel. Cover and store in the
• refrigerator up to 2 weeks or freeze up to 6 months.
• Serve with ham or poultry.

CERTO® CRANBERRY-ORANGE FREEZER RELISH

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Finely chop or grind cranberries. Measure exactly 2 cups prepared cranberries into large bowl. Remove colored part of peel from oranges and lemon using vegetable peeler. Cut peel into thin slivers (or finely chop or grind peel); set aside. Peel and discard remaining white part of peel from citrus fruit. Chop fruit pulp, reserving any juice; set aside. Mix all citrus fruit and peels. Measure exactly 3 cups citrus fruit mixture into bowl with cranberries. Add sugar and spices; mix well. Let stand 10 min., stirring occasionally.
• Mix pectin and water. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Relish is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.

CRAN-ORANGE RELISH

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.

EASY CRANBERRY & ORANGE RELISH

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.

SURE.JELL CRANBERRY ORANGE FREEZER RELISH

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Finely chop or grind cranberries. Measure 2 cups of the cranberries; set aside. Remove colored part of peel from oranges using a vegetable peeler; set aside. Remove and discard remaining white part of peel from oranges. Chop the orange pulp, reserving any juice. Repeat procedure with lemon. Chop reserved orange and lemon peels. Combine all fruit, including cranberries, and peels. Measure exactly 3 cups of the prepared fruit mixture into large bowl. Add spices; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Relish is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

CRANBERRY-ORANGE RELISH

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.

CRANBERRY ORANGE RELISH

Steps:

• Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes.
• Pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop.

CRANBERRY/ORANGE RELISH

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.