Cranberry Blood Orange And Ginger Relish Food

CRANBERRY-ORANGE RELISH

Cranberry-Orange Relish image

Provided by Trisha Yearwood

Time 10m

Yield 2 cups

Number Of Ingredients 4

Ingredients

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

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.

UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH

Uncooked Cranberry, Orange, and Ginger Relish image

Categories Condiment/Spread Food Processor Ginger No-Cook Thanksgiving Quick & Easy Low Sodium Wheat/Gluten-Free Cranberry Orange Chill Gourmet

Yield Makes about 3 cups

Number Of Ingredients 4

Ingredients

2 teaspoons chopped peeled fresh gingerroot
1 large navel orange, including the rind, chopped
a 12-ounce bag of cranberries, picked over
3/4 cup sugar, or to taste

Steps:

In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.

FRESH GINGER CRANBERRY RELISH

Fresh Ginger Cranberry Relish image

The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It's great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. -Melode Weiner, Plymouth, California

Provided by Taste of Home

Time 15m

Yield 5 cups.

Number Of Ingredients 5

Ingredients

1 large navel orange
1 medium lemon
2 packages (12 ounces each) fresh or frozen cranberries, thawed
1 cup sugar
1/3 to 1/2 cup coarsely chopped fresh gingerroot

Steps:

Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.

Nutrition Facts :

CRANBERRY-ORANGE RELISH

Cranberry-Orange Relish image

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

Ingredients

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

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

CRANBERRY ORANGE RELISH

Cranberry Orange Relish image

Categories Condiment/Spread No-Cook Thanksgiving Cranberry Orange Fall Gourmet

Yield Makes 10 servings

Number Of Ingredients 4

Ingredients

1 navel orange
1 (12-oz) bag fresh cranberries
1/2 cup sugar
1/8 teaspoon cinnamon

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.

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